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One Pan Creamy Gnocchi with Sausage

Published: / Updated: / 334 Comments

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This creamy gnocchi with sausage recipe is an easy, quick, and incredibly delicious comfort food meal made all in one pan. It's ready in just 30 minutes!

If you're wondering what to make with Italian sausage, try my Creamy Sausage and Peppers Pasta or Italian Sausage Tortellini Soup next for more inspiration.

a skillet with italian sausage gnocchi and a wooden spoon

Why you'll love it

Tender gnocchi and flavorful Italian sausage is one of my favorite combos. It's just such a tasty protein that goes with all kinds of pasta, and gnocchi is no exception. Pair it with a mouthwatering creamy tomato sauce, and it's pure heaven. This one pan gnocchi recipe tastes like it came from a restaurant, but it's super simple to make.

Like several of my gnocchi recipes, this Italian sausage gnocchi is a one pan wonder as well. The gnocchi cooks right in the sauce, so no need to boil it separately. Fewer dishes means more time spent enjoying this cozy treat with your family or guests that's sure to dazzle!

What you'll need

  • Italian sausage - use either ground sausage meat or buy a pack of mild Italian sausages, take out of the casings, and crumble it
  • Onion and garlic - our base aromatics. I prefer sweet (Vidalia) onions, and this garlic press is my go-to since you don't even need to peel the cloves before mincing them.
  • White wine - adds a touch of elegance! Use a dry white wine like sauvignon blanc or pinot grigio, one you actually enjoy drinking (not cooking wine).
  • Diced tomatoes - a convenient way to get that concentrated tomato taste since they're canned at the peak of ripeness
  • Heavy cream - for making the sauce luxurious
  • Gnocchi - I buy the shelf-stable potato gnocchi found in the pasta aisle of most major grocery stores
  • Parmesan cheese - always use freshly grated for optimal flavor and texture
  • Basil - it gives a burst of freshness and is a classic pairing with tomato sauces
ingredients for italian sausage gnocchi in prep bowls

Pro tips

  • I have homemade gnocchi. Can I use that instead? Not for this recipe. It's very delicate and won't hold up to the one pan recipe method.
  • Am I supposed to cook the gnocchi first? Nope! The beauty of this one is that it cooks right in the sauce. In fact, the starch released is an important component of the sauce.
  • Why isn't my sauce thickening? Stoves and cookware are all different, so if it's not thickening up, simply give it more time. On the other hand, if your stove runs hot, just turn down the heat a little.

How to make creamy sausage gnocchi

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

cooking italian sausage in a skillet

Prep the ingredients. Sauté the sausage and onion in a skillet until lightly browned, then stir in the garlic for about half a minute. Pour in the wine and cook for a minute or so.

cooking one pan gnocchi in a skillet

Add in the tomatoes, gnocchi, and cream. Let it bubble, then cover and reduce the heat and simmer for about 5 minutes. Stir, then let it cook uncovered until thickened and the gnocchi is soft. Add in the parm, basil, and season with salt & pepper. Enjoy!

Substitutions and variations

  • If you can't use white wine for whatever reason, try replacing it with chicken broth plus 1/2 teaspoon Dijon mustard.
  • For a spicy kick, add in some crushed pepper flakes or use a hot variety of sausage. You could also try my Spicy Italian Sausage Gnocchi recipe instead.
  • Many of my readers add in some spinach at the end until it wilts to get in some greens.
  • Our kitchen doesn't recommend substituting the heavy cream for something with a lower fat content. You could get away with using half-and-half, but it won't be as rich or flavorful, and there's always a chance of curdling due to the tomatoes.
closeup of creamy gnocchi with sausage on a wooden spoon

What to serve with this gnocchi

Leftovers and storage

  • Leftovers of this gnocchi will keep for 3-4 days in the fridge in a covered container.
  • I suggest re-warming it in a saucepan over a low heat slowly. Keep in mind that as time goes on, the gnocchi will release more starch, so you can always add a splash more wine or cream to thin it a bit.
  • Freezing pasta with creamy sauces isn't something I recommend. The texture is liable to change.

More easy gnocchi recipes

a bowl of creamy gnocchi with a fork

Hope you love this simple gnocchi recipe! Questions? Don't hesitate to ask. I'd love it if you left me a review below. You can also tag me #saltandlavender on Instagram to showcase any recipe of mine you made.

a skillet with italian sausage gnocchi and a wooden spoon

One Pan Creamy Gnocchi with Sausage

This creamy gnocchi with sausage recipe is an easy, quick, and incredibly delicious comfort food meal made all in one pan. It's ready in just 30 minutes!
4.98 from 97 votes
Print Recipe Pin Recipe Save
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 874 kcal

Ingredients
 

  • 16 ounces Italian sausage
  • 1/2 small onion chopped finely
  • 4 cloves garlic minced
  • 1/3 cup dry white wine (e.g. sauvignon blanc)
  • 1 (14 fluid ounce) can diced tomatoes with juices
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1/2 cup freshly grated parmesan cheese
  • Handful fresh basil torn
  • Salt & pepper to taste

Instructions
 

  • Sauté the sausage and onion in a skillet over medium-high heat for 7-10 minutes, or until the sausage and onions are lightly browned.
  • Add the garlic to the pan and sauté for about 30 seconds.
  • Add the wine and let it cook for about a minute.
  • Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes. 
  • Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
  • Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately. 

Notes

  • There is no need to pre-cook the gnocchi. It'll cook right in the sauce. 
  • For the sausages, anything around the 16 ounce/1 pound ballpark is fine - it doesn't need to be exact. Buy ground sausage meat or take the sausage meat out of the casings if using whole sausages.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 874kcalCarbohydrates: 51gProtein: 27gFat: 62gSaturated Fat: 29gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gCholesterol: 164mgSodium: 1592mgPotassium: 602mgFiber: 4gSugar: 5gVitamin A: 1152IUVitamin C: 14mgCalcium: 236mgIron: 7mg
Keyword gnocchi with sausage, italian sausage gnocchi
Author Natasha Bull

This recipe was originally published on December 22, 2017. It's been updated with new photos and better instructions but is the same great recipe!

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  1. Marybeth Meek says

    I used whole milk. Did not have cream used red wine because it’s also what I had. And...WOW. This is a yummy dish. A warm in your tummy dish. Will make this again and again. Thanks for the great recipe.

    Reply

    • Natasha says

      Hi! You could try, but there's a chance it will curdle. I think it should be ok in this recipe because of the starch released by the gnocchi, though. Hope it works! Let me know if you try. 🙂

      Reply

  3. Tommie says

    5 stars
    This was so easy and delicious! I used a pound of sweet Italian sausage and mini gnocchi. I also added fresh, chopped spinach. My husband loved it as well. I'm making it for my daughters tonight.

    Reply

  4. Larry Embling says

    5 stars
    Our daughter in law made this for us and it was Delicious!!! Didn't change a thing. She wasn't going to give me the recipe ( said she'd have to kill me), but relented so I'm fixing it for our "group" soon. Great recipe!!

    Reply

  5. Jillian says

    5 stars
    My hubby was skeptical about gnocchi but I pushed for it and he agreed to try. And we both loved it. He would like more tomato flavour so we will probably add a can of tomato sauce next time and there will definitely be a next time!

    Reply

    • Ladyflower says

      5 stars
      I did substitute about half whole milk in place of the heavy cream to lighten it up a bit. I added a can of tomato paste to mine. It gave it a nice tomato flavor and helped thicken the sauce. This is the second time I’m making it!

      Reply

  10. Jessica says

    5 stars
    This recipe was without a doubt delicious! I used a pound of ground mild sausage. And added mushrooms just because I thought it would add something extra. But this recipe is a must try. The leftovers are so good. The sauce thickened a little more and it was just perfect. Thank you for such a wonderful recipe!

    Reply

  11. Carlos says

    I made this for dinner last night and it was incredible! The whole family loved it.
    It made alot of sauce so some crusty bread is a must.
    I had enough left over for myself for lunch today and I added more chicken broth when I heated it back up and now today it's a fabulous soup.
    Thank you for the recipe!

    Reply

  14. Yvonne says

    5 stars
    I was looking for gnocchi recipe ideas and came across yours. I had everything except fresh basil and used dried instead. It was a big hit with my family, served with some crusty bread to dip in the delicious sauce. Will definitely be making it again. Thank you.

    Reply

  15. Elizabeth says

    5 stars
    Tasty quick meal. I subbed some homemade tomato sauce that I needed to use up, and 1/2 and 1/2, because I always have that in the house. I also used hot venison sausage (so yes to the previous reviewer who asked if you could). It was delicious. Next time I might try parboiling the gnocchi and sauteing up in some butter to brown, then adding to the sauce. Thanks for sharing the recipe!

    Reply

  16. Presleigh Wages says

    5 stars
    The recipe was so good! I used ground spicy Italian sausage, handmade my gnocchi, and added mushrooms. I substituted white wine for a little less red wine and it was delicious!

    Reply

  17. Natalie M. says

    5 stars
    I just tried this tonight and everybody loved it! The white wine really give us a uniquely wonderful flavor. It also took me only about 25 minutes to make—so easy. I will definitely be making this often.

    Reply

  18. Lori says

    I made this w/gnocchi that had gorgonzola cheese in it & it was really good. I also added some spinach that I needed to use up. I served it w/Naan bread.

    Reply

    • Natasha says

      The one pan method should work still. I'd probably cook it at a slightly lower heat for a bit longer and stir a couple times just to ensure it isn't sticking to the bottom of the pan.

      Reply

  20. Jessica Shuler says

    5 stars
    Holy moly. This was fantastic. I couldn’t wait to get into the leftovers the next day. I even added a little frozen chopped spinach. This is going to be a staple in our house! I’m sharing this with all of my friends and on my Instagram page!

    Reply

  21. Chloe says

    5 stars
    This was so delicious! I'm not a fan of most tomato-based pasta sauces but this was so yummy. The only substitutions I made were to use spicy Italian sausages and to use passata instead of diced tomatoes and it worked really well! The sauce was smooth and flavourful and the gnocchi was soft and perfectly cooked as per the recipe.
    Thanks for the recipe!

    Reply

  23. Bri Kamran says

    5 stars
    so yummy!! substituted the heavy whipping cream for vegan cream cheese and omg yum without the stomach ache (: thanks for sharing!

    Reply

  24. Jeff Blackwell says

    Hello Natasha. I stumble into your recipe for Gnocchi with sausage from GoddTaste TV. Is there a brand of gnocchi you recommend? And can I use deer sausage? I hunt and usually process regular and jalapeno with cheese sausage. I'm a beginner cook and like to give certain recipes a try and you nailed it. I appreciate Italian recipes. Your website is neat, simple, and clear. I like it. Thanks.

    Reply

    • Natasha says

      Hi Jeff! I live in Canada, so I am usually pretty hesitant to recommend brands because most of my audience is in the USA, and I have found that gnocchi brands don't seem to be the same. Honestly, I just buy what's available in the grocery store since there usually isn't a huge selection where I live. With that said, I LOVE DeLallo products (I've worked with them on blog posts before and got to sample some of their products), so I would try their gnocchi if you can find it. I have yet to try it, but based on their other products, it should be good! I think deer sausage would be fine! It'll definitely have a slightly different flavor, but I think it'll be delicious. I'm so glad you like the website!! 🙂

      Reply

  26. tara says

    5 stars
    This is so good and easy enough for a busy weeknight! There are never any leftovers, which I'm sure would be amazing!

    Reply

  28. Anne Rock says

    Made this for dinner tonight and my hubby and I loved it! I made my gnocchi from scratch, I used ground breakfast sausage (that’s all we had) and used italian style diced tomatoes. It was fantastic! I will definitely be putting this in my rotation of meals!

    Reply

  29. Tom says

    5 stars
    Excellent. The only changes I made were , I used 16oz bulk sausage and owed 1cup 1\2 & 1\2 in place of the heavy cream. A definite keeper.

    Reply

  31. Geovani says

    What is the nutritional information for this recipe? I’m counting calories to lose weight and I can’t find it anywhere

    Reply

    • Natasha says

      Hi! I don't have nutritional info for this recipe at this time. It's definitely heavier on the calories, though, so I would keep portions fairly small.

      Reply

  32. Hayley says

    5 stars
    Love this recipe! It's part of my regular rotation. I sometimes use low carb noodles instead of gnocchi (and let it simmer a little longer to reduce the sauce). I also add two big handfuls of spinach before serving!

    Reply

    • Natasha says

      I'm so happy you like it!! Unfortunately there's not a way to post photos in these comments, but if you have Instagram, tag me and I will see it. 🙂

      Reply

  34. Mel says

    I've made this twice now. Best thing i ever made! Husband thinks it's too spicy so i get leftover lunch all week. Bonus!!

    Reply

  35. Karen says

    5 stars
    This is now one of my favorite go-to easy comfort meals. So simple, but so delicious! I like to add a bag of fresh spinach just at the end. Makes it a on-pot meal.

    Reply

  36. Bob Reid says

    I made this for the first time last night. Wow! It was a big hit. I woke up wanting more so I will be sure to make it again in the next few days. Thanks!

    Reply

  37. Pauline van Hattum - van Ruth says

    I made this today , since we live in Holland i had to do some converting , but it worked en we enjoyed every last bite of it 🙂

    Reply

  39. Stacy says

    5 stars
    This is delicious. I’ve made it 2X now. Both times I used 1/2 and 1/2 because it’s what I have in the house. My Italian husband called it “restaurant quality.” Last night I ate mine over a bed of fresh baby spinach which was great as well if you want to eat more greens but don’t like salad like me. Thanks.

    Reply

    • Natasha says

      That's awesome!! I'm so glad it's a hit with you guys. 🙂 Thanks for taking the time to comment!

      Reply

  41. Marissa says

    So good!! Made this for the first time last night and I wanted to eat the whole pan! Would you happen to know how many calories are in one serving? Just trying to track what I eat. 🙂

    Reply

    • Natasha says

      Hi Marissa! I'm so glad you enjoyed it. 🙂 I'm hesitant to put calorie info on the more decadent dishes like this one. A lot of people have an emotional attachment to the number, and I'd hate to deter someone for making and enjoying it or bring up feelings of guilt. I realize that is probably not the answer you were hoping for! Calories also do vary a lot depending on what type of sausage you use and the exact brand, so weighing the actual ingredients you use and inputting them into something like My Fitness Pal would probably give you a more accurate estimate.

      Reply

    • Natasha says

      Hi! I haven't tried. In my personal experience, cream sauces don't always thaw so well. They tend to separate. And the gnocchi may get a little gloopy. With that said, it doesn't hurt to try if you end up with leftovers. I recommend re-heating on a low heat, and you may need to add a little more cream to restore the sauce to its former glory. If you've got a few minutes, maybe read thru the comments to see if other readers have tried freezing it. Let us know how it goes!

      Reply

  43. Maddy says

    5 stars
    I made this tonight and it was DELICIOUS! There’s an incredible gnocchi restaurant around the corner and I eat there all the time but THIS was on par as good, and so easy to make. Thank you!! 😍

    Reply

    • Lisa says

      Quick question, is this ok to make in advance (say during the afternoon) and then just re-heat for dinner? Sometimes our schedules our crazy and we can’t eat dinner until 9 or 10, but I’d love to prepare in advance.

      Also, how is it as leftovers? (If there are any ;))

      Reply

      • Natasha says

        Hi Lisa! I think that should probably be fine, but reheat on a low heat since cream sauces can easily separate when re-heating. You may need to add a splash more cream to restore the sauce to its original glory.

        Reply

  44. Mollie says

    5 stars
    I literally make this at least once a week. Sometimes I’ll throw in some leftover spinach. One time I used bow tie pasta, though I should have cooked that some first and then added it to everything. It’s so easy and the cleanup is barely anything. It’s a staple in my recipe book now. Thank you so much! 🙂

    Reply

  45. Jeff Krinock says

    5 stars
    Delicious it is. I made it to recipe with one very minor addition: I crumbled in one strip of leftover bacon at the end. This was so quick and so good - rare to get such a nice combination.

    Reply

  46. Courtney Haueter says

    5 stars
    This is delicious! Our favorite gnocchi recipe so far. It was hearty, and all our kiddos (even the picky 4 year old) enjoyed it!

    Reply

  47. pam rowland says

    I’m hoping to make this tonight, but have to use what I have on hand for obvious reasons.

    I do have light cream and half and half. Would either work, or save the recipe for when my next food order comes in?

    Also, don’t have fresh basil leaves- which I know is heavenly! I’m growing them in my AeroGarden, but not quite ready to use. Can I use dried? If so, how much?

    Thanks so much!
    Pam

    Reply

    • Natasha says

      Hi Pam! I would use whichever of those two that has the highest fat percentage. I think this recipe probably will be fine if you don't use the heavy cream because the potato gnocchi will release starch to thicken the sauce, but the sauce will likely be a bit thinner/more watery overall. If you're not ok with that, I'd wait until your next order. As far as the basil goes, you could probably just skip it. I really just add it for the flavor that only fresh basil can give.

      Reply