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Your Barefoot Neighbor's Sausage Pimento Gnocchi simmers in a pot on the stove
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Sausage Pimento Gnocchi

Sausage Pimento Gnocchi is one skillet full of smoky Cajun sausage, golden little gnocchi, creamy corn, pimentos, and sharp cheddar. It's rich, cozy, a little zippy, and exactly the sort of supper I want when I need to feed hungry people without dirtying half the kitchen. And yes, we're taking a shortcut or two.
One Skillet, Plenty of Personality
Alright, y'all, there are nights when I want a good, hearty dinner and absolutely do not want to turn my kitchen upside down to get it. Enter Sausage Pimento Gnocchi. It's smoky, creamy, cheesy comfort food, and the whole thing comes together in one pan. That is a beautiful sentence when you've had along day.
Gnocchi might sound like something you need a reservation to eat, but don't let that fool you. Those little potato dumplings are right at home with Cajun smoked sausage and the kind of ingredients you can grab on an ordinary grocery run. You don't need to make anything from scratch to make somebody a supper worth looking forward to. Nobody's handing out medals for making your own gnocchi, anyway.
Give the Sausage Its Moment
The sausage deserves a little attention here. I cook smoked sausage the way I think about cooking bacon. I want some of that fat to render out, and I want the edges to get good and browned. That color matters. It's where the smoky, savory flavor starts showing off.
Then the gnocchi gets a turn in those drippings. You end up with little bites that have some color on the outside while staying soft and pillowy inside. That's a whole lot more interesting than a pan of plain, pale dumplings. The two make a mighty fine pair before the creamy stuff even gets involved.
And if you were thinking about adding bacon? I hear you. A little smoky-on-smoky situation never scared anybody. Just know the sausage already brings plenty to the party.
The Corn Was a Happy Detour
Here's the funny thing about this version: I didn't originally plan to put creamed corn in it. I had a can in the pantry, thought it sounded good, and went with it. Sometimes a good supper starts with a plan, and sometimes you look in the cabinet and decide the plan could use a little help.
That corn gives the whole skillet a gentle sweetness that plays nicely against the smoky sausage and sharper cheese. It also fits the vibe I'm going for: filling, familiar, and a little indulgent without getting precious about it. I love when a pantry shortcut ends up making the dish feel even more like home.
If you've ever stood in front of the pantry debating what to do with one lonely can, you understand. The goal isn't to prove you followed some complicated rulebook. The goal is to make dinner taste good.
A Little Pimento Cheese Energy
I call this Sausage Pimento Gnocchi because those diced pimentos and sharp cheddar give me that pimento-cheese kind of feeling. You've got the savory richness, a little pop from the peppers, and that creamy cheese coating everything. It's Southern comfort food with a different outfit on.
I'm a fan of freshly grating the cheddar here if you've got the time and a grater. You know I'm not against a bag of pre-shredded cheese. That stuff has saved plenty of weeknight dinners. But when I really want the cheese to melt smoothly into a sauce, grating a block is worth the little bit of effort.
And don't worry about making it look like a picture in a magazine. This is a scoop-it-into-a-bowl, grab-a-fork, get-everybody-fed kind of meal. The skillet is doing the heavy lifting, and we appreciate her for it.
Come Pull Up a Chair
I love meals like this for an ordinary Tuesday, but I'd be perfectly happy setting the skillet in the middle of the table when friends come over, too. It's hearty enough to stand on its own, and there's something about a creamy, cheesy dinner that makes people linger a little longer.
If you make this one, I hope you'll have some fun with it. Let the sausage get that good color, don't be afraid of a grocery-store shortcut, and remember that the important part is feeding the people around you. Fancy can wait.
And if you'd like more easy supper ideas and a little neighborly kitchen chatter, come join me through “Meet You in Your Inbox!” I'd love to see you there. Now go fix yourself a plate, y'all.
Course: comfort food, dinner, Main Course
Cuisine: American, Cajun
Keyword: cheesy, creamy, one-pot, smoky
Servings: 4 people

Equipment

  • Large, heavy skillet or braiser
  • Box grater or other cheese grater

Ingredients

  • 1 lb Cajun smoked sausage sliced into half-moons
  • 1 lb potato gnocchi
  • 1 standard can about 14¾ oz cream-style sweet corn
  • Water enough to fill the empty corn can about ¼ full
  • 1 small can about 4 oz medium diced green chiles
  • 2 small jars about 4 oz each diced pimentos, drained
  • Black pepper to taste
  • Garlic powder to taste
  • Heavy whipping cream enough to fill the empty corn can about halfway
  • 8 oz sharp cheddar cheese freshly grated

Instructions

  • Put the sliced Cajun smoked sausage in a large skillet while the skillet is still cold. Turn on the heat and cook, stirring occasionally, until the sausage has rendered some fat and the edges are browned and crisp.
  • Transfer the sausage to a paper towel-lined plate, leaving the flavorful drippings in the skillet.
  • Add the gnocchi directly to the skillet, breaking apart any pieces that are stuck together. Cook in the sausage drippings for about 4–5 minutes, stirring occasionally, until the gnocchi starts getting golden and a little toasty.
  • Add the cream-style corn. Fill the empty corn can about one-quarter of the way with water, pour that into the skillet, and stir.
  • Stir in the diced green chiles and drained pimentos. Season with black pepper and garlic powder to taste.
  • Fill the empty corn can about halfway with heavy whipping cream. Pour it into the skillet, stir well, and let everything simmer for a couple of minutes, until the sauce reduces a bit and starts to thicken.
  • Return the browned sausage to the skillet and stir to combine.
  • Add the freshly grated sharp cheddar and stir until it has melted into the sauce and everything is creamy. Serve warm.

Notes

  • The gnocchi goes into the skillet straight from the package; Matthew toasts it in the sausage drippings rather than boiling it separately first.
  • Use the empty corn can to measure the water and heavy cream, just like Matthew does in the video. No extra measuring cups needed.