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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.
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
4.99 from 175 votes

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!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 16 ounces Italian sausage see note
  • 1/2 small onion chopped finely
  • 4 cloves garlic minced
  • 1/3 cup dry white wine (e.g. sauvignon blanc)
  • 1 (14 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 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.

Nutrition

Calories: 874kcal, Carbohydrates: 51g, Protein: 27g, Fat: 62g, Saturated Fat: 29g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 23g, Cholesterol: 164mg, Sodium: 1592mg, Potassium: 602mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1152IU, Vitamin C: 14mg, Calcium: 236mg, Iron: 7mg

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!

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!


Hi! I’m Natasha.

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518 Comments

  1. Samantha Surtees says:

    5 stars
    Delicious. I also added some chopped chorizo for some spice.
    Family loved it.

    1. Natasha says:

      Wonderful! Thank you, Samantha!

  2. Deborah Nickerson says:

    Could I substitute chicken or beef broth for the wine? Excited to try this! Love all your recipes!

    1. Natasha says:

      You sure can! Hope you love this one too, Deborah! Let me know.

  3. CTH says:

    5 stars
    WOW! This recipe was soooo easy and flavorful! I love the one-pan ease of a weeknight dinner. My 9 year old had asked for a PBJ sandwich while I was making this and I told him that he needed to try this first and then make his final decision – guess what dish won! He absolutely LOVED this meal and said he couldn’t wait to have it again. I tweaked some ingredients due to what I had on hand – used dried basil instead of fresh, used half and half instead of heavy cream, and added spinach at the end. I recently purchased the S&L cookbook and cannot wait to try all of the recipes!

    1. Natasha says:

      I’m so happy it was a hit!! Thanks for your review! 😀 Enjoy the cookbook! XO

  4. Emily says:

    Would it be possible to swap the canned diced tomatoes for an equal size can of tomato sauce? I’m not a fan of chunks of tomato haha. Thanks!

    1. Natasha says:

      Hi! I think that should be fine.

  5. Nikki Myles says:

    5 stars
    So excited, Natasha! I received my cookbook yesterday and Im already planning my week with these delicious recipes! Thanks to you, your sister, and the whole publishing team for making this a reality!

    1. Natasha says:

      Yaaaay!!! That makes me so happy, Nikki!! 😀 I’ll pass on the message! XO

  6. Kathleen says:

    Hi new wife here trying to make gourmet dinners for my love! Gonna try this recipe tonight…was wondering if I could use andouille sausage instead of Italian??

    1. Natasha says:

      Hi! I think that would be yummy!

  7. D Brooks says:

    Made this tonight. It was simple and tasty!

    1. Natasha says:

      Glad to hear it!! Thank you!

  8. Stacy Mehta says:

    Hi! Could i omit the cream and freeze this, then add the cream when re-heating? Looking for freezer-friendly postpartum meals
    thanks!

    1. Natasha says:

      Hi Stacy! I am not sure if there will be enough liquid to cook it, so you may want to carefully watch it in case you need to add a bit more in (e.g. another splash of white wine or some chicken broth). You could then freeze it and add the cream in after.

  9. Brenda G says:

    5 stars
    fast easy delicious. made 2 versions. sliced hot ital sausage, chicken broth, broccoli. and the other quartered plant based sausage slices with sliced zucchini. better than boullion. Both versions went over perfectly. will make again and vary it up some more

    1. Natasha says:

      Sounds good to me!!

  10. Katie says:

    5 stars
    Absolutely delicious!!!! It was super easy and very quick! Great for a busy night dinner!

    1. Natasha says:

      Thanks, Katie!!