This Creamy Sausage Gnocchi is a comforting one-pan meal ready in under 30 minutes. Plump gnocchi and savory sausage simmer in a rich, velvety sauce with sun-dried tomatoes. It’s a decadent yet simple weeknight dinner that feels special.
Love Creamy Sausage Gnocchi? So do we! If you're into Dinner Ideas or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Creamy Sausage Gnocchi
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Perfect texture: Pillowy gnocchi and crumbly sausage in a velvety sauce.
- Highly versatile: Easy to customize with ingredients you have on hand.
- Indulgent & simple: Tastes gourmet but is straightforward to make.
Ingredients & Tools
- 1 lb (450 g) Italian sausage, casings removed
- 1 (16 oz / 450 g) package shelf-stable potato gnocchi
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 2 cups fresh spinach
- To taste: salt and black pepper
- For garnish: fresh basil or parsley
Tools: A large, oven-safe skillet (at least 12 inches) is ideal.
Notes: The quality of your sausage really sets the tone here—go for a good Italian sausage, whether mild or hot, based on your preference. Using the oil from the sun-dried tomatoes to sauté the garlic adds an extra layer of flavor, so don’t waste it! And that shelf-stable gnocchi is a lifesaver; it cooks right in the sauce, absorbing all the deliciousness.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 24 g |
| Fat: | 48 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. I highly recommend using Italian sausage with the casings removed. You can use mild for a family-friendly version or hot for a nice kick. The fat rendered from the sausage is key for building the base of the sauce.
- Don’t pre-boil the gnocchi. The beauty of this recipe is that the gnocchi cooks directly in the sauce. It soaks up the liquid and flavor, becoming incredibly tender and infused with taste. Boiling it first can make it mushy and watery.
- Grate your own Parmesan. It might seem like a small step, but pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly into your sauce. A block of Parmigiano-Reggiano grated fresh will give you a much silkier, more flavorful result.
- Have your ingredients prepped and ready. This recipe comes together quickly once you start cooking. Having your garlic minced, cream measured, and spinach standing by makes the process seamless and prevents anything from burning while you scramble.
How to Make Creamy Sausage Gnocchi
Step 1: Brown the Sausage. Place your large skillet over medium-high heat. Add the olive oil. Once the oil is shimmering, add the Italian sausage (casings removed), using a wooden spoon to break it up into small, bite-sized crumbles. Cook for 5-7 minutes, stirring occasionally, until the sausage is nicely browned and cooked through. You’ll notice the fat rendering out, which is exactly what you want for the next step.
Step 2: Sauté the Aromatics. Reduce the heat to medium. If there’s a lot of excess fat, you can drain a little off, but leave about a tablespoon in the pan for flavor. Add the minced garlic and chopped sun-dried tomatoes to the skillet with the sausage. Sauté for about 1 minute, stirring constantly, until the garlic becomes incredibly fragrant. Be careful not to let the garlic burn, as it will turn bitter.
Step 3: Create the Creamy Base. Pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits from the bottom with your spoon. This is pure flavor! Let it simmer for a minute, then pour in the heavy cream and sprinkle in the Italian seasoning. Give everything a good stir to combine. The sauce should look a little thin at this point—that’s perfect, as the gnocchi will absorb some of it.
Step 4: Cook the Gnocchi. Add the entire package of uncooked, shelf-stable gnocchi directly into the skillet, stirring gently to submerge them in the creamy sauce. Bring the sauce to a gentle simmer, then reduce the heat to low and cover the skillet with a lid. Let it cook for about 5-7 minutes. The gnocchi will puff up and become tender, and the sauce will thicken considerably.
Step 5: Wilt the Spinach and Add Cheese. Uncover the skillet and add the fresh spinach in handfuls, stirring until it wilts into the warm sauce. This will only take a minute or two. Now, turn off the heat. Stir in the grated Parmesan cheese until it’s fully melted and incorporated, creating a smooth, velvety sauce. Season with salt and black pepper to your taste. Remember, the Parmesan and sausage are already salty, so taste first!
Step 6: Rest and Serve. Let the gnocchi sit in the pan off the heat for 2-3 minutes before serving. This allows the sauce to thicken up to the perfect, clingy consistency. Garnish with fresh basil or parsley and an extra sprinkle of Parmesan cheese. Serve immediately while it’s hot and wonderfully creamy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat gently with a splash of broth or cream to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the creamy gnocchi beautifully, cleansing the palate between bites.
- Garlic bread or cheesy breadsticks — You’ll want something to soak up every last drop of that incredible sauce, and a crispy, buttery piece of garlic bread is the perfect tool for the job.
- Roasted asparagus or broccoli — A side of simply roasted green vegetables adds a lovely textural contrast and a fresh, earthy element to balance the meal.
Drinks
- A medium-bodied red wine like a Chianti or Sangiovese — The acidity and cherry notes in these wines stand up to the hearty sausage and rich cream without overpowering the dish.
- A crisp Italian lager or pilsner — The carbonation and light bitterness of a cold beer are fantastic for cutting through the decadent cream sauce and resetting your taste buds.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus provide a refreshing and palate-cleansing effect that complements the meal perfectly.
Something Sweet
- Affogato (a shot of espresso poured over vanilla ice cream) — It’s incredibly simple, elegant, and the combination of hot, bitter coffee and cold, sweet cream is the ideal finish after a rich meal.
- Dark chocolate almond clusters — A few pieces of rich, dark chocolate with a salty crunch provide a satisfying, not-too-sweet ending that doesn’t feel heavy.
- Lemon sorbet — The ultimate
Creamy Sausage Gnocchi
Make this easy Creamy Sausage Gnocchi in one pan in 30 minutes! A rich, comforting dinner with Italian sausage and pillowy gnocchi. Get the recipe now!
Ingredients
For the Ingredients
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1 lb Italian sausage (casings removed)
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1 package shelf-stable potato gnocchi (16 oz / 450 g)
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1 cup heavy cream
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1/2 cup chicken broth
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1/2 cup grated Parmesan cheese (plus more for serving)
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1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
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3 cloves garlic (minced)
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1 tsp Italian seasoning
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2 tbsp olive oil
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2 cups fresh spinach
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salt and black pepper (to taste)
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fresh basil or parsley (for garnish)
Instructions
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Place your large skillet over medium-high heat. Add the olive oil. Once the oil is shimmering, add the Italian sausage (casings removed), using a wooden spoon to break it up into small, bite-sized crumbles. Cook for 5-7 minutes, stirring occasionally, until the sausage is nicely browned and cooked through.01
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Reduce the heat to medium. If there's a lot of excess fat, you can drain a little off, but leave about a tablespoon in the pan for flavor. Add the minced garlic and chopped sun-dried tomatoes to the skillet with the sausage. Sauté for about 1 minute, stirring constantly, until the garlic becomes incredibly fragrant.02
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Pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits from the bottom with your spoon. Let it simmer for a minute, then pour in the heavy cream and sprinkle in the Italian seasoning. Give everything a good stir to combine.03
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Add the entire package of uncooked, shelf-stable gnocchi directly into the skillet, stirring gently to submerge them in the creamy sauce. Bring the sauce to a gentle simmer, then reduce the heat to low and cover the skillet with a lid. Let it cook for about 5-7 minutes.04
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Uncover the skillet and add the fresh spinach in handfuls, stirring until it wilts into the warm sauce. Now, turn off the heat. Stir in the grated Parmesan cheese until it’s fully melted and incorporated, creating a smooth, velvety sauce. Season with salt and black pepper to your taste.05
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Let the gnocchi sit in the pan off the heat for 2-3 minutes before serving. Garnish with fresh basil or parsley and an extra sprinkle of Parmesan cheese.06
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