One Pan Italian Sausage Gnocchi

One pan Italian sausage gnocchi is a quick dinner for those nights when only comfort food will do. Bursting with flavor and creaminess, this easy and fast gnocchi recipe can be on the table in 25 minutes!

There are days when only something creamy and super flavorful will make things right. This one pan Italian sausage gnocchi is exactly that kind of feel-good meal with a mouthwatering sauce and flavors to write home about.

I make it with the fresh gnocchi that you can find in the chilled section of the supermarkets, which means that they cook in one pan with the sauce, so there’s no need to cook them separately.

Why you’ll love this Italian sausage gnocchi recipe

• Big on flavor — The spicy Italian sausage blends perfectly with the aromatic garlic and herbs, while the creamy sauce perfectly coats each piece of pillowy gnocchi.
• Super easy to make — This recipe is a total time-saver since everything is cooked in the same pan. That's right, I’m talking minimal dishes to clean up afterward.
• Comfort food at its best — This is the kind of dish that makes it difficult to stop at a single serving!

What goes into this one pan gnocchi dish?

Olive oil — You’ll need just a splash of extra virgin olive oil to cook the onion and sausage in. If you're out, no worries! You can use vegetable oil, canola oil, or even butter, but the flavor profile may change slightly.

Italian sausage — I used regular Italian sausage but you can go for the spicy kind if you like. If you're looking to lighten things up, try using turkey or chicken sausage.

Onion and garlic — These aromatic essentials build a flavor foundation that's downright delicious. In a pinch? Use ½ teaspoon garlic powder and 1 teaspoon onion powder.

Herbs — I used a mix of dried oregano, basil and thyme, plus some red pepper flakes for a bit of a kick.

Dry white wine — This adds acidity and depth to the sauce. Select a dry white wine that you enjoy drinking. Remember, if it's good in the glass, it'll be great in the dish!

If wine's not your thing, chicken broth mixed with a squeeze of lemon juice can be a fantastic substitute.

Tomato sauce (passata) — If you don't have tomato sauce, crushed or diced tomatoes, blended smooth, will save the day.

Heavy cream — A bit of heavy cream adds lusciousness to the sauce. For a dairy-free version, try half-and-half but keep in mind the sauce might not be as creamy.

Gnocchi — The fresh potato gnocchi you can find in the chilled section of the supermarket are best in this recipe as they cook in just minutes right in the sauce. Homemade gnocchi are not suitable here because they mi

They release starch as they cook in the sauce so they contribute to the creaminess of the sauce.

Parmesan — Freshly grated Parmesan is the salty, nutty sprinkle that completes the dish. Grana Padano or Pecorino Romano are both good substitutes.

Fresh basil leaves — Fresh basil adds a bright, herbal finish to the sausage gnocchi.

How to make creamy sausage gnocchi

Start by heating the olive oil in a large frying pan over medium heat.

Add the finely diced medium onion to the pan and cook it for 3-5 minutes until it becomes translucent.

Add the crumbled Italian sausage (with casings removed) into the pan, using a wooden spoon or spatula to break it apart. Continue cooking until the sausage is well-browned and fully cooked.

Stir in the finely chopped or minced garlic cloves, then add the dried oregano, dried basil, dried thyme, and red chili flakes. Sauté everything together for about a minute until the garlic becomes fragrant.

Pour in the dry white wine, making sure to scrape the bottom of the pan to loosen any bits that have stuck to it. Allow the wine to reduce for a couple of minutes.

Add the tomato sauce (passata) to the pan, stirring everything together. Bring the sauce to a simmer.

Lower the heat and stir in the heavy cream, then add the fresh gnocchi. Cover the pan and let it simmer for about 5 minutes, or until the gnocchi is cooked and has absorbed some of the sauce.

Stir in the parmesan cheese and basil, then season to taste.

Serve immediately with extra grated parmesan and fresh basil on top if you like.

Make it vegan

It's absolutely possible to make this sausage gnocchi dish vegan. Here's what you need to change:

• Italian Sausage: Swap the traditional sausage for a plant-based sausage alternative. Many grocery stores carry vegan sausage that is seasoned similarly to Italian sausage.
• Dry white wine: Most white wines are vegan, but it's always good to double-check the label. Barnivore is an excellent place to check for vegan wines.
• Heavy cream: Substitute with canned coconut milk, unsweetened almond milk, or any plant-based creamer.
• Gnocchi: Most store-bought gnocchi are vegan, but it’s a good idea to check the label. Alternatively, you can make homemade gnocchi using potatoes, flour, and salt.
• Parmesan: Replace with a vegan Parmesan alternative (available at many stores) or make your own by blending cashews, nutritional yeast, garlic powder, and salt.

Leftovers and storage

• Got leftovers? Simply place them in an airtight container and refrigerate for up to 3-4 days.
• Gently reheat the gnocchi on the stovetop over medium heat, adding a splash of cream or broth if needed.
• I don’t recommend freezing this dish because the creamy sauce will change its texture.

Recipe notes and tips

• Add some greens to this Italian sausage and gnocchi by stirring in some fresh baby spinach or kale 2-3 minutes before turning off the heat.
• Feeling like extra veggies? Saute a small bell pepper or mushrooms with the onions for a colorful and nutritious twist.
• Serve this one-pan wonder with a fresh garden salad, some crusty bread, and a glass of chilled white wine.

If you liked this one pan Italian sausage gnocchi, you might also like some of my other easy recipes with gnocchi:

• Creamy Chorizo Gnocchi
• Creamy Chicken Gnocchi
• Gnocchi Bolognese
• Air Fryer Gnocchi
• Gnocchi Carbonara

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