Foil-Wrapped Italian Sausage and Gnocchi Marinara Packets

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 lb (454 g) Italian sausage links (sweet or hot)
• 1 lb (454 g) shelf-stable potato gnocchi
• 24 oz (680 g) marinara sauce
• 1/2 cup (120 ml) low-sodium chicken broth or water
• 1 medium yellow onion, thinly sliced (about 1 1/2 cups)
• 1 red bell pepper, thinly sliced (about 1 1/2 cups)
• 3 cloves garlic, finely minced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 cup (100 g) shredded low-moisture mozzarella
• 1/4 cup (25 g) grated Parmesan
• 2 tbsp chopped fresh basil or parsley

Do This

• 1. Heat grill to 400°F (covered) or oven to 425°F.
• 2. Brown sausage in a skillet with 1 tbsp olive oil, 2–3 minutes per side.
• 3. Tear two large sheets of heavy-duty foil; oil the centers.
• 4. Add onion, bell pepper, garlic, gnocchi, marinara, broth, paprika, salt, pepper (and flakes) to each packet; toss.
• 5. Nestle sausage on top; seal packets tightly.
• 6. Cook 20–22 minutes (grill) or 25 minutes (oven) until gnocchi is tender and sausage hits 160°F.
• 7. Open packets, add mozzarella + Parmesan, and cook 3–5 minutes more to melt; finish with basil.

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Why You’ll Love This Recipe

• Big comfort, low effort: Gnocchi and sausage simmer together right in the sauce.
• Smoky, rustic flavor: Foil-packet cooking on the grill adds gentle smoke and deepens the marinara.
• Minimal cleanup: One skillet (optional) plus foil packets.
• Easy to scale: Make two big packets for family-style serving or individual packets for camping.

Grocery List

• Produce: 1 medium yellow onion, 1 red bell pepper, 3 garlic cloves, fresh basil or parsley
• Dairy: shredded low-moisture mozzarella, grated Parmesan
• Meat: 1 lb Italian sausage links (sweet or hot)
• Pantry: 1 lb shelf-stable potato gnocchi, 24 oz marinara sauce, olive oil, smoked paprika, kosher salt, black pepper, crushed red pepper flakes (optional), low-sodium chicken broth or water, heavy-duty aluminum foil

Full Ingredients

Main

• Italian sausage links: 1 lb (454 g), 4–5 links (sweet or hot)
• Shelf-stable potato gnocchi: 1 lb (454 g)
• Marinara sauce: 24 oz (680 g)
• Low-sodium chicken broth or water: 1/2 cup (120 ml)

Vegetables and aromatics

• Yellow onion: 1 medium, thinly sliced (about 1 1/2 cups / 150 g)
• Red bell pepper: 1 medium, thinly sliced (about 1 1/2 cups / 150 g)
• Garlic: 3 cloves, finely minced

Seasonings

• Olive oil: 2 tbsp, divided
• Smoked paprika: 1 tsp
• Kosher salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Crushed red pepper flakes (optional): 1/4 tsp

Finishers

• Shredded low-moisture mozzarella: 1 cup (100 g)
• Grated Parmesan: 1/4 cup (25 g), plus more to taste
• Fresh basil or parsley: 2 tbsp, chopped

Step-by-Step Instructions

Step 1: Preheat and set up your cooking method

Grill method (recommended for smoky flavor): Preheat a gas grill to 400°F with the lid closed (medium-high). If using charcoal, set up a two-zone fire and aim for an ambient temp close to 400°F.

Oven method (easy and consistent): Preheat the oven to 425°F. Place a rimmed baking sheet in the oven while it preheats (this helps the packets heat quickly).

Step 2: Brown the sausage for extra flavor

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add the sausage links and brown for 2–3 minutes per side (about 6–8 minutes total). You are not fully cooking them here; you’re building color and a smoky, savory base.

Transfer sausage to a plate. If there is excess grease, carefully pour off all but a thin coating in the pan (or wipe the pan and continue).

Step 3: Build two sturdy foil packets

Tear off 2 sheets of heavy-duty foil, each about 18 x 24 inches. (If your foil is thin, double-layer each packet.)

Brush the center of each sheet with a little of the remaining 1 tbsp olive oil to help prevent sticking and scorching.

Step 4: Add gnocchi, sauce, and vegetables

Divide the following evenly between the two foil sheets, piling everything in the center:

Gnocchi, onion, bell pepper, and garlic.

In a bowl (or right over the packets), combine 24 oz marinara with 1/2 cup broth or water, 1 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Spoon the sauce mixture over the gnocchi and vegetables.

Use a spoon to gently toss and coat the gnocchi in sauce (right on the foil).

Step 5: Nestle sausage on top and seal tightly

Place the browned sausage links on top of the sauced gnocchi mixture (this helps the sausage drip flavor down into the sauce).

Seal each packet by bringing the long sides together and folding down in tight, overlapping folds. Then crimp the ends. You want a snug seal to trap steam so the gnocchi turns tender.

Step 6: Cook until tender and safe to eat

On the grill: Place packets over direct heat, close the lid, and cook for 20–22 minutes, rotating the packets once halfway through for even cooking.

In the oven: Place packets on the preheated rimmed baking sheet and bake for 25 minutes.

Carefully open one packet (watch for hot steam) and check:

• Sausage temperature: It must reach 160°F in the thickest part.
• Gnocchi texture: It should be tender but not falling apart.

If needed, reseal and cook an additional 3–5 minutes.

Step 7: Add cheese and finish for a thick, glossy sauce

Open both packets so the tops are unfolded (leave the food sitting in the foil “boats”). Sprinkle each packet with 1/2 cup mozzarella and 2 tbsp Parmesan.

Grill: Close the lid and cook 3–5 minutes, until the cheese melts and the sauce bubbles around the edges.

Oven: Return to the oven for 3–5 minutes, until melted. For extra browning, you can broil on high for 60–90 seconds (keep a close eye on it).

Finish with fresh basil or parsley. Serve straight from the foil packets or spoon into bowls.

Pro Tips

• Use heavy-duty foil: Marinara is thick and can scorch; sturdy foil holds heat evenly and prevents leaks.
• Do not skip the added liquid: The 1/2 cup broth or water creates steam so the gnocchi cooks through before the sauce reduces too much.
• Brown the sausage first: Those browned bits translate to a deeper, smoky taste even if you finish in the oven.
• Keep the sausage on top: It cooks evenly and bastes the gnocchi mixture as it simmers.
• Check doneness with a thermometer: Target 160°F for pork sausage for both safety and juiciness.

Variations

• Spicy arrabbiata vibe: Use hot Italian sausage and increase crushed red pepper flakes to 1/2 tsp; add 1 tbsp chopped Calabrian chiles (optional) to the sauce.
• Veggie boost: Add 2 cups baby spinach when you open the packets in Step 7; fold it into the hot sauce to wilt before adding cheese.
• Creamy tomato finish: Stir 1/4 cup (60 ml) heavy cream into the marinara before dividing it into packets (the sauce will turn a richer orange-red).

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then transfer to airtight containers and refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of water (about 1–2 tbsp per serving) until hot throughout, or microwave covered in 60-second bursts.

Make-ahead: Slice the onion and pepper up to 24 hours ahead and refrigerate. You can also mix the marinara, broth, and seasonings ahead of time. For best texture, add gnocchi right before cooking (it can get gummy if it sits in sauce too long before heating).

Nutrition (per serving)

Approximate, based on 4 servings: Calories: 720; Protein: 28 g; Carbohydrates: 68 g; Fat: 36 g; Fiber: 6 g; Sugars: 10 g; Sodium: 1450 mg.