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This gnocchi and sausage recipe has all the flavors of Italy. Transport yourself to a small medieval Italian village, eating lunch at a Piazza, and sipping Chianti.
This ultra-creamy dish is so comforting, it will leave you completely full and satisfied, savoring everybody’s favorite flavors of Italy. Italian sausage, mellow onions, pungent garlic, salty parmesan, soft gnocchi, and fresh green spinach is a complete meal in a bowl.
What is better, it takes just 30 minutes to make and only requires one pan to wash! Treat your family to this deeply flavorful and satisfying dish.
If you love one pan dishes as much as we do, I hope you’ll check out our one pot spaghetti, one pot burrito bowl, one pan chicken and rice (huge favorite at our house!)! Fewer dishes are always a big win in my book!
✨ BEFORE YOU BEGIN
✨ Use good-quality Italian sausage: Mild or hot works great, but always choose one with plenty of herbs and seasoning — it’s the flavor foundation of the dish.
✨ Don’t skip the white wine: It adds depth and brightness to balance the cream. If you’d rather not use wine, substitute chicken broth.
✨ Gnocchi texture: Cook until just tender; it continues cooking as it rests, so al dente is ideal.
✨ Sun-dried tomatoes: Drain them well so they don’t make the sauce oily.
✨ One-pan perfection: Make sure your skillet is wide and deep enough to hold everything comfortably — cast iron or stainless works beautifully.
GNOCCHI AND SAUSAGE INGREDIENTS
- Olive oil: For its bright and fruity flavor, and its high smoke point.
- Italian sausage: Bulk sausage or sausage with casings removed.
- Onion: Yellow onion for mild savory flavor.
- Garlic: Fresh garlic is a must!
- White wine: This will deglaze the pan and incorporate all the yummy, browned crust in the pan.
- Sun-dried tomatoes: These little gems lend so much concentrated tomato flavor.
- Petite cut tomatoes: This is a nice canned tomato for this dish.
- Italian seasoning: A lovely mix of classic Italian spices such as oregano, marjoram, rosemary, thyme and basil.
- Heavy cream: For a creamy sauce.
- Potato gnocchi: Buy gnocchi in the dry pasta aisle of your grocery store.
- Grated Parmesan cheese: Grated (not shredded) is preferred. It melts well and adds salty and nutty cheese flavor.
- Baby spinach: Stem as needed; a nice nutritious green veggie completes this one pan meal.
- Salt and Coarsely Ground Black Pepper
- Red pepper flakes: If you like a little heat, add red pepper flakes. Of course, this is completely optional.
Pro Tips for Perfect Creamy Gnocchi
⭐ Layer your flavors: Let the sausage brown well — those caramelized bits at the bottom of the pan are gold for flavor. Deglaze with wine to pull it all up into the sauce.
⭐ Don’t overcook the gnocchi: Taste as you go; it should be tender but still have a bit of bounce.
⭐ Finish with flair: A sprinkle of roasted pine nuts and fresh basil adds crunch and color that make it dinner-party worthy.
⭐ Want a thicker sauce? Let it simmer uncovered for an extra minute or two before adding the spinach.
Variations
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Swap the sausage: Use chicken or turkey sausage for a lighter version.
-
Add heat: Stir in crushed red pepper flakes or Calabrian chili paste.
-
Go extra creamy: Add 2 ounces of softened cream cheese to the sauce before the Parmesan.
-
Vegetarian version: Replace sausage with sautéed mushrooms and a touch of smoked paprika.
HOW TO MAKE GNOCCHI AND SAUSAGE
- Saute the sausage and onions.
- Stir in the garlic.
- Pour in the wine, and cook until the wine has reduced.
- Stir in the sun dried tomatoes, diced tomatoes, Italian seasoning, cream, and gnocchi.
- Simmer.
- Cover the pan and continue to simmer.
- Stir in the parmesan and simmer.
- Remove from heat, stir in spinach.
- Serve.
***See the full instructions below.
Crockpot Creamy Gnocchi and Sausage
You can also make this cozy dish in your slow cooker!
1️⃣ Brown the sausage and onions in a skillet, then transfer to your slow cooker.
2️⃣ Add the garlic, tomatoes, sun-dried tomatoes, Italian seasoning, and gnocchi. Stir in 1 cup of cream and ½ cup of chicken broth.
3️⃣ Cook on LOW for 3–4 hours, until the gnocchi is tender.
4️⃣ Stir in the Parmesan and spinach just before serving.
The result? The same creamy, flavor-packed comfort meal — made even easier!
Frequently Asked Questions
Can I use shelf-stable gnocchi instead of fresh?
Yes! Just keep an eye on the cooking time — shelf-stable varieties can soften faster.
Can I make this ahead of time?
It’s best fresh, but you can prep the sauce up to a day in advance and add the gnocchi just before serving.
Can I use half-and-half instead of cream?
You can, though the sauce will be thinner and less rich. Add a tablespoon of butter to help restore some creaminess.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your one pan creamy gnocchi and sausage will stay fresh for up to three days in the refrigerator.
- Can You Freeze This? I do not recommend freezing. The texture of the ingredients may change.
- Make-Ahead: Gnocchi and sausage can be warmed up in the microwave oven or on the stovetop. You may want to add a little milk or cream to loosen it up.
- Food Safety: If you’d like more info on food safety, check out this link.
MORE ONE-PAN WONDERS!
- American Goulash
- Kielbasa And Potatoes
- American Chop Suey
- Italian Dressing Chicken
- Sheet Pan Cashew Chicken
- Cabbage Roll Skillet
- Ground Beef and Potatoes
TRIED THIS RECIPE?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
One Pan Creamy Gnocchi and Sausage
Ingredients
- 1 tablespoon olive oil
- 16 ounces Italian sausage, casing removed
- 1/4 cup onion, minced
- 1 tablespoon garlic minced
- 1/3 cup white wine
- 1/3 cup sun dried tomatoes in oil, well drained
- 1 (14.5 ounce) can petite cut tomatoes, with their juice
- 2 teaspoons Italian seasoning
- 1 cup heavy cream
- 16 ounces uncooked potato gnocchi
- 1/2 cup grated Parmesan cheese
- 5 ounces fresh baby spinach, stemmed as needed
- salt and coarsely ground black pepper to taste
- Red pepper flakes to taste
Instructions
- In a large skillet, heat oil (1 tablespoon) until it shimmers. Add the sausage (16 ounces) and onion (1/4 cup), sautéing and crumbling sausage, over medium heat, until the sausage is lightly browned, for about 7-10 minutes.
- Stir in garlic (1 tablespoon) and continue to sauté, stirring frequently, until garlic is fragrant, about 1 minute.
- Pour in the wine (1/3 cup), and continue to cook, stirring frequently, until the wine has reduced and there's no longer liquid in the pan.
- Stir in the sun dried tomatoes (1/3 cup), diced tomatoes with the juice (1 can), Italian seasoning (2 teaspoons), cream (1 cup), and gnocchi (16 ounces). Bring mixture to a simmer, cover the pan, then reduce the heat to medium-low and cook for 5 minutes.
- Uncover the pan, stir in parmesan (1/2 cup), and continue to simmer, stirring often so the cheese doesn't stick to the bottom of the skillet, and until the gnocchi is cooked through to the tenderness you prefer. Taste and adjust salt and pepper if needed.
- Remove from heat, stir in spinach (5 ounces), and cover. When the spinach is cooked (from the residual heat of the pan) serve!
Notes
- Al Dente, But You Decide! I like my gnocchi al dente. Cook the pasta to your liking, keeping in mind that it will continue to cook during Step 5.
- Pretty + Crunchy! This gnocchi and sausage can be garnished with roasted pine nuts and fresh basil for a beautiful and tasty presentation.
Nutrition
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Absolutely DELICIOUS!!
This is the second recipe I have made from your website and boy am I glad I found your site!!
EASY, QUICK and Amazing! Thank you !
I will be making many more and be sure to leave you comments 🙂
So happy you found us, Jacqueline! Glad your finding recipes that you like! Thank you for leaving a comment and the 5 star rating!
Incredibly delicious! My family loved it. I substituted cabbage for the spinach because that’s what I had and this recipe did not disappoint. This will become a regular feature at supper time.
I’m so happy you enjoyed this recipe! Thanks for leaving a comment and the 5 star rating!!