Campfire Gnocchi and Sausage Skillet With Tomatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb shelf-stable potato gnocchi
• 12 oz smoked sausage (kielbasa or andouille), sliced
• 2 tbsp olive oil
• 1 tbsp butter (optional but tasty)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried Italian herbs (or 1/2 tsp oregano + 1/2 tsp thyme)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1/2 cup low-sodium chicken broth or water
• 1/2 tsp salt, 1/4 tsp black pepper, pinch red pepper flakes
• 1/3 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella or provolone (optional)
• 1/4 cup chopped fresh parsley or basil (for serving)

Do This

• 1. Heat a 10–12 inch cast iron skillet over medium campfire heat (or stovetop). Add 1 tbsp oil and brown sliced sausage 4–5 minutes; set aside.
• 2. Add remaining 1 tbsp oil and butter. Add gnocchi in a single layer; brown 3–4 minutes per side until golden and lightly crisp. Transfer to the plate with sausage.
• 3. In the same skillet, add onion and bell pepper; cook 4–5 minutes until softened. Stir in garlic, smoked paprika, and dried herbs; cook 30 seconds.
• 4. Pour in diced tomatoes with juices and chicken broth. Add salt, pepper, and red pepper flakes. Simmer 3–4 minutes to slightly thicken.
• 5. Return sausage and gnocchi to the skillet; stir to coat in the tomato sauce. Cover loosely and simmer 5–7 minutes until gnocchi is tender and heated through.
• 6. Sprinkle with Parmesan and mozzarella. Cover 2–3 minutes until melted and gooey.
• 7. Remove from heat. Top with fresh herbs, taste for seasoning, and serve hot straight from the skillet.

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Why You’ll Love This Recipe

• Everything cooks in one cast iron skillet, making it perfect for campfires, cabins, or easy weeknights at home.
• Browned gnocchi, smoky sausage, and fire-roasted tomatoes give big, cozy flavor with minimal effort.
• Shelf-stable gnocchi and canned tomatoes make this camp-friendly and pantry-friendly.
• Easily customizable: add more veggies, extra spice, or extra cheese to suit your crew.

Grocery List

• Produce: 1 small yellow onion, 1 red bell pepper, 3 cloves garlic, 1 small bunch parsley or basil (optional, for garnish)
• Dairy: Butter, grated Parmesan cheese, shredded mozzarella or provolone (optional but recommended)
• Pantry: 1 lb shelf-stable potato gnocchi, 12 oz smoked sausage (kielbasa or andouille), olive oil, 1 (14.5 oz) can fire-roasted diced tomatoes, low-sodium chicken broth or water, smoked paprika, dried oregano, dried thyme (or Italian seasoning), red pepper flakes, salt, black pepper

Full Ingredients

For the Skillet

• 1 lb shelf-stable potato gnocchi
• 12 oz smoked sausage (such as kielbasa or andouille), cut into 1/2-inch thick coins
• 2 tbsp olive oil, divided
• 1 tbsp unsalted butter (optional, for richer flavor)
• 1 small yellow onion, diced (about 1 cup)
• 1 medium red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme (or use 1 tsp dried Italian seasoning instead of oregano and thyme)
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 1 (14.5 oz) can fire-roasted diced tomatoes, with their juices
• 1/2 cup low-sodium chicken broth or water
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

For Finishing and Serving

• 1/3 cup grated Parmesan cheese, plus extra for topping
• 1/2 cup shredded mozzarella or provolone cheese (optional, for a melty top)
• 1/4 cup chopped fresh parsley or basil (or a mix), for garnish

Step-by-Step Instructions

Step 1: Get the fire (or stovetop) and ingredients ready

If cooking over a campfire, build a medium fire and let it burn down until you have an even layer of hot coals with a gentle flame. You want a steady medium heat, not roaring flames. Set a 10–12 inch cast iron skillet over the grate to preheat for about 3–5 minutes.

If cooking at home, place the cast iron skillet over medium heat and let it warm while you prep ingredients.

While the skillet heats, slice the smoked sausage into 1/2-inch thick coins. Dice the onion and red bell pepper, and mince the garlic. Open the can of fire-roasted tomatoes and have the broth (or water) measured and ready. This recipe moves quickly once you start cooking, so having everything prepped will help.

Step 2: Brown the sausage for smoky flavor

Add 1 tbsp of olive oil to the hot skillet. Swirl to coat the bottom. Add the sliced sausage in a single layer. Let it cook without stirring for 2–3 minutes to develop a good sear, then flip and cook another 2–3 minutes, until the edges are browned and the sausage is sizzling and fragrant.

Use a spoon or tongs to transfer the browned sausage to a plate or bowl, leaving as much of the flavorful fat in the pan as possible. This rendered fat will help brown the gnocchi and season the vegetables.

Step 3: Crisp the gnocchi in the same skillet

Add the remaining 1 tbsp olive oil and the butter to the skillet. Once the butter is melted and bubbly, add the gnocchi in an even layer. Try not to overcrowd; if your pan is small, work in two batches.

Let the gnocchi cook undisturbed for 3–4 minutes, until the bottoms are golden brown and lightly crisp. Stir or flip and cook another 2–3 minutes to get some color on multiple sides. The gnocchi should be lightly toasted outside but still tender inside.

Transfer the browned gnocchi to the plate with the sausage. Again, leave any remaining fat and browned bits in the skillet. Those browned bits are pure flavor.

Step 4: Soften the vegetables and bloom the spices

In the same skillet, add the diced onion and red bell pepper. If the pan looks very dry, drizzle in another teaspoon of oil. Cook, stirring occasionally, for 4–5 minutes, until the onion is translucent and the pepper softens and picks up some browned spots.

Stir in the minced garlic, smoked paprika, dried oregano, dried thyme (or Italian seasoning), and red pepper flakes if using. Cook for about 30 seconds, just until the garlic is fragrant and the spices smell toasty. Take care not to let the garlic burn; if it starts browning too quickly, move to the next step and add the tomatoes to cool the pan down.

Step 5: Build the tomato sauce base

Pour in the can of fire-roasted diced tomatoes with all their juices and add the chicken broth (or water). Scrape the bottom of the skillet with a wooden spoon to lift up any browned bits from the sausage and gnocchi; these will enrich the sauce.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Bring the mixture to a gentle simmer. Let it bubble for 3–4 minutes, stirring occasionally, until it thickens slightly and the flavors begin to meld. The sauce should look saucy but not soupy; if it seems very dry, splash in another 2–3 tbsp of broth or water.

Step 6: Simmer the gnocchi and sausage in the sauce

Return the browned sausage and gnocchi to the skillet, along with any juices that have collected on the plate. Gently stir to coat everything in the tomato mixture, spreading the gnocchi and sausage into an even layer so they are mostly nestled in the sauce.

Reduce the heat to medium-low (or move the skillet to a slightly cooler part of the campfire). Cover the skillet loosely with a lid, large plate, or foil. Simmer for 5–7 minutes, stirring once or twice, until the gnocchi are fully tender and heated through and the sausage is piping hot. If the sauce becomes too thick or starts catching on the bottom, add a splash more broth or water and stir.

Step 7: Add the cheese and finish with herbs

Once the gnocchi are tender, turn off the heat (or move the skillet off the direct fire). Sprinkle the Parmesan evenly over the top. If using, add the shredded mozzarella or provolone in a loose, even layer.

Cover the skillet again for 2–3 minutes, just until the cheese melts into a gooey, stretchy blanket. Uncover and scatter the chopped fresh parsley or basil over the top for a pop of color and freshness.

Taste and adjust the seasoning with more salt, pepper, or red pepper flakes as needed. Serve the skillet straight to the table or campfire grate, with extra Parmesan on the side. Spoon generous portions into bowls and enjoy hot.

Pro Tips

• Get good browning on the gnocchi. Let them sit undisturbed to develop a golden crust before flipping. That toasty exterior gives the gnocchi a satisfying bite and keeps them from turning mushy.
• Control the campfire heat. Aim for a medium, steady heat with plenty of coals. If the skillet starts smoking or food sticks badly, move it to a cooler spot or raise it higher above the coals.
• Do not rinse off the browned bits. The caramelized bits left from sausage and gnocchi are pure flavor. Scrape them into the sauce when you add the tomatoes and broth.
• Adjust the sauciness. If you prefer more sauce for dipping bread, add an extra 1/4 cup broth. For a thicker, heartier skillet, let it simmer a minute or two longer uncovered.
• Camp prep tip. Chop the onion and pepper and slice the sausage at home. Pack them in resealable bags in your cooler so you can dump and cook at the campsite with almost no prep.

Variations

• Extra veggie version: Add 1 cup sliced mushrooms with the onion and pepper, or stir in a few handfuls of baby spinach or chopped kale during the final 2–3 minutes of cooking until just wilted.
• Spicy campfire skillet: Use spicy andouille sausage, double the red pepper flakes to 1/2 tsp, and add a pinch of cayenne for a real kick.
• Creamy tomato twist: Stir in 1/4 cup heavy cream or half-and-half at the end of Step 6 for a richer, rosé-style sauce before adding the cheese.

Storage & Make-Ahead

Leftovers keep well and make a great next-day lunch. Let the skillet cool, then transfer the contents to an airtight container and refrigerate for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water or broth, stirring occasionally, until hot. You can also microwave individual portions for 1–2 minutes, stirring halfway. For camping, you can pre-cook the sausage and chop the vegetables at home, storing them in sealed containers in your cooler for up to 2 days; then simply brown the gnocchi and finish the recipe at the campsite. This dish does not freeze particularly well because gnocchi can turn mushy once thawed, so it is best enjoyed fresh or within a few days.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, made with mozzarella and butter): about 650 calories; 35 g fat; 18 g saturated fat; 52 g carbohydrates; 4 g fiber; 6 g sugar; 32 g protein; 1150 mg sodium. Actual values will vary based on the specific brands of sausage, gnocchi, broth, and cheeses used.