This post may contain affiliate links. Please read our disclosure policy.

This Italian sausage and mushroom gnocchi recipe is a comfort food delight! Buttery garlic sautéed mushrooms, soft gnocchi, and flavorful sausage shine in this one pan meal.

You may also like my Creamy Sausage and Peppers Pasta or Italian Sausage Orzo Soup.

a bowl of italian sausage mushroom gnocchi

Why you’ll love it

This easy gnocchi recipe combines two of my favorite ingredients, mushrooms and Italian sausage. It’s a winning duo! Add in plenty of savory flavors, real cream, and fresh spinach, and this quick weeknight dinner is a satisfying dish that eats like a gourmet meal.

It doesn’t get better than a one pan, 30-minute meal that tastes fancy but is easy to make with regular grocery store ingredients. This gnocchi with Italian sausage packs in tons of flavor. Each bite has pillowy gnocchi and garlicky mushrooms in a parmesan cream sauce!

What you’ll need

  • Italian sausage – I use mild
  • Butter – for sautéing
  • Mushrooms – I like cremini, aka baby bellas
  • Onion and garlic – sweet (Vidalia) onions are my go-to
  • Dijon mustard – I love adding it to cream sauces to give them an extra little something-something, but if you’re not a fan or you don’t keep any in your fridge, feel free to leave it out
  • Oregano – a pop of herby goodness
  • Chicken broth – or you can use a combo of broth and a dry white wine (sauvignon blanc or pinot grigio) for a touch of class
  • Heavy cream – it makes the sauce luxurious in both taste and texture
  • Gnocchi – I use the shelf-stable kind in the pasta aisle
  • Parmesan – always use freshly grated
  • Spinach and basil – fresh ingredients to top it all off
ingredients for italian sausage mushroom gnocchi in prep bowls

Pro tip

There’s no need to pre-cook the gnocchi. It cooks right in the sauce to make this a one pan meal! In fact, the starch that’s released is essential to thickening it up.

How to make sausage mushroom gnocchi

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

browning italian sausage in a skillet and then sauteing mushrooms and onions

In a deep skillet, pan fry the sausage until browned, breaking it up as you go. Transfer it to a plate, and drain any excess fat. Melt the butter, and add the mushrooms and onions. Sauté until the water has cooked off.

making creamy sauce in a skillet and adding gnocchi and italian sausage

Add in the garlic, Dijon, and oregano. Cook until fragrant. Pour in the broth and cream, scraping up any browned bits from the pan. Return the sausage, and stir in the gnocchi. Simmer, stirring every so often, until thickened.

adding spinach and parmesan to a skillet with italian sausage mushroom gnocchi

When the gnocchi is cooked, stir in the cheese, spinach, and basil. Remove from the stove, and let the spinach wilt. Give it a taste, and season with salt & pepper. Serve with extra parmesan if desired.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • As always, sub the cream for something lower fat at your own discretion. The sauce may not thicken as intended and could even curdle.
  • If you want some kick, use hot Italian sausage and/or add in some crushed red pepper flakes or cayenne pepper.
  • For a similar vegetarian dish, try my Creamy Mushroom and Spinach Gnocchi.

What to serve with Italian sausage mushroom gnocchi

Leftovers and storage

  • Store any leftover gnocchi for 3-4 days in the fridge in a covered container.
  • Reheat slowly over a low heat, and add a splash of cream or broth/wine if needed because the sauce will continue to thicken as starch releases over time.
  • I don’t recommend freezing this one. The texture of the gnocchi will definitely be altered, and creamy sauces don’t do well in the freezer.
a skillet with italian sausage and mushroom gnocchi with a serving spoon

If you made this creamy mushroom and sausage gnocchi, please leave a star rating and review below! I’d love to hear from you. Tag me on Instagram with your S&L creations!

a bowl of italian sausage mushroom gnocchi
No ratings yet

Italian Sausage and Mushroom Gnocchi

This Italian sausage and mushroom gnocchi recipe is a comfort food delight! Buttery garlic sautéed mushrooms, soft gnocchi, and flavorful sausage shine in this one pan meal.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 10.6 ounces Italian sausages see note
  • 2 tablespoons butter
  • 8 ounces cremini mushrooms sliced
  • 1/2 medium onion chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon Dijon mustard optional
  • 1/2 teaspoon dried oregano
  • 1 cup chicken broth or 50/50 chicken broth and dry white wine
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1/2 cup freshly grated parmesan cheese + extra for serving
  • 2 cups (packed) fresh baby spinach
  • 1 tablespoon chopped fresh basil or to taste
  • Salt & pepper to taste

Instructions 

  • Fry the sausage meat in a large, deep skillet (I use a 12" one) until browned over medium-high heat, breaking it up as you go along (about 7-8 minutes). When it's done, transfer it to a paper towel lined plate. If there's a lot of excess fat in the pan, drain it.
  • Add the butter to the skillet and let it melt, then add in the mushrooms and onions. Cook them, stirring occasionally, for about 5-6 minutes or until the mushrooms release water and it's been cooked off.
  • Stir in the garlic, Dijon mustard, and oregano, and cook for 30 seconds.
  • Add in the chicken broth and cream. Scrape up any browned bits from the bottom of the pan.
  • Add the cooked sausage back to the pan.
  • Stir in the gnocchi and continue cooking (uncovered) for 8-10 minutes, stirring occasionally, or until the sauce has thickened and the gnocchi are cooked through. You may need to lower the heat if it's bubbling too much.
  • Stir in the parmesan, spinach, and basil, then take the pan off the heat. Let the spinach wilt for a minute or two. Season with salt & pepper as needed and enjoy with extra parmesan grated over top if desired.

Notes

  • I used 3 sausages out of a 5-pack of Italian sausages (use mild or hot depending on what you prefer). Feel free to use anything in that ballpark weight-wise. You can either buy bulk ground sausage meat or, if using whole sausages, take the meat out of the casings.
  • The gnocchi will release starch as they cook, thickening the sauce.
  • Troubleshooting tip: if the sauce reduces too much/gets too thick before the gnocchi is cooked, simply add in another splash of chicken broth, wine, and/or cream.

Nutrition

Calories: 779kcal, Carbohydrates: 50g, Protein: 23g, Fat: 55g, Saturated Fat: 28g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Trans Fat: 0.2g, Cholesterol: 151mg, Sodium: 1.455mg, Potassium: 657mg, Fiber: 4g, Sugar: 4g, Vitamin A: 2.597IU, Vitamin C: 8mg, Calcium: 229mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! Iโ€™m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.