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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 179 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


  • 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


  • 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. 


  • 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.


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.

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!

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4.99 from 179 votes (11 ratings without comment)

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  1. Emily says:

    5 stars
    Wow! My first time cooking gnocchi and you made it so simple! This recipe is BEYOND easy, so so so delicious and every one was very impressed. I’ve used online recipes almost nightly for the last few years, and this is the first time I’ve ever commented on a recipe…that’s how good it is! Thank you so much for putting this together. I’m definitely going to check out some of your other recipes x

    1. Natasha says:

      Awww I am so glad that you liked it and found it easy! 🙂 Appreciate you leaving a comment… it really helps us bloggers out.

  2. Dennis says:

    5 stars
    Fantastic! I made this last week and it was a big hit. I will be making this again tonight to take over to my parents!

    1. Natasha says:

      Wonderful! 🙂

  3. Raeanne says:

    5 stars
    Love love love! Just made this for dinner. Thank you!!!

    1. Natasha says:

      So glad you liked it! 🙂

      1. Robin says:

        Making this next week. Should I double to feed 6 people and can frozen gnocchi be used?

        1. Natasha says:

          Sure, doubling it is prob a good idea. Haven’t tried frozen gnocchi. You may want to cook it at a slightly lower heat when you add it to the pan. Or at least check on it to make sure the sauce isn’t burning while the gnocchi is still solid. It may take a little longer.

        2. Amrose says:

          5 stars
          This was REALLY good! We had some frozen gnocchi I needed to use, I had used part of a can of diced tomatoes for something else, and half a roll of Italian sausage. I used this recipe to try and use up some the food – but my goodness! This was delicious!

          1. Natasha says:

            I’m so glad to hear that! 🙂

    2. Robert Aslin says:

      Made this last night and was to make this again. It was great , may try with shrimp or shredded chicken

      1. Natasha says:

        Awesome!! Let me know if you do!

  4. Jen says:

    Could you substitute the heavy cream for full fat coconut milk?

    1. Natasha says:

      Hi Jen! Honestly, I don’t know. I haven’t tested it. The coconut flavor may be a little odd, and it may end up fairly greasy. With that said, if you decide to give it a try, please let me/other readers know how it went! 🙂

      1. Jen says:

        I did it! I used full fat coconut milk 1:1 it turned out amazing! I cooked my gnocchi separately because I used a gf version and added about a cup of spinach! Thank you for this recipe.

        1. Natasha says:

          Awesome!! Thanks for letting me know, Jen!

        2. Amber says:

          5 stars
          This is one of my families absolute favorite recipes!!! The only thing we change is we sub out the italian sausage for chorizo!! Mhmmm. It is so good! I double the recipe each time we make it and it’s always delicious thanks so much for posting this!!!
          **Also I hand make my gnocchi!

          1. Natasha says:

            Love the chorizo idea!! ♥️♥️

    2. Jasmine says:

      Try ripple half and half it substitutes well for dairy cream.

  5. Rebecca Semenick says:

    4 stars
    I made this tonight, and it was delicious! Quick and easy, too. I like the idea of adding mushrooms. I’ll try that next time, as I’m definitely making this again!

    1. Natasha says:

      Glad you liked it, Rebecca! Thanks for letting me know 🙂

    2. Michael Tebrinke says:

      Is there a way to substitute tomato paste or sause for the diced tomatoes? My son likes the tomato taste but not the texture of tomatoes.


      1. Natasha says:

        Tomato paste is very concentrated. I’d buy a can of tomato sauce and see how it goes 🙂


    I’m soooooo bummed I tried this tonight and it was so soupy. I also used cauliflower gnocchi and it came out total mush! I will try and with regular gnocchi. Have to order a pizza!! Ugh!

    1. Natasha says:

      Oh man that sucks! Sorry to hear it. 😭

  7. Ellie says:

    5 stars
    My first time making gnocchi! I thought this recipe was absolutely delicious, and easy to make too! I doubled the recipe, used a little less heavy cream, and substituted fresh basil for basil paste and it still turned out wonderfully. Thanks for sharing! 🙂

    1. Natasha says:

      So glad you liked it! You’re very welcome.

  8. JoyDee McCorkle says:

    5 stars
    This is fabulous and different. We have an Italian Night every year and we’re assigned one of the following … antipasto, salad, entree and dessert. The hostess provides the bread. I’m up mnext and cannot wait to show off with this. THANK YOU!!!!

    1. Natasha says:

      You are very welcome!! I love that idea and I hope it goes over well. 🙂

    2. Anissa says:

      5 stars
      Just made this for my boyfriend and I for dinner and we both liked it! Neither of us like tomatoes but we could handle them in this! We also used Italian turkey sausage and added some spinach to make it a hair healthier. Everything else I kept the same! This was my first ever gnocchi recipe that I have made at home and I say it will be a repeat! Thank you for sharing!

      1. Natasha says:

        That’s awesome!! I’m so glad it was a hit with you both! 🙂

  9. Liz says:

    5 stars
    Made this for dinner tonight and it was great! My husband doesn’t care for cooked tomatoes so I just puréed the can of tomatoes before adding it; it still turned out amazing!

    1. Natasha says:

      So pleased to hear it worked out! 🙂

    2. Kate says:

      This looks fabulous! My husband works nights and has to reheat EVERY dinner.. I know gnocchi doesn’t always reheat well. How does this do as a leftover? Any tips or tricks to make it travel and reheat better?

      1. Natasha says:

        Hi Kate! I’d say reheat it on a low heat on the stove. Creamy sauces can separate a bit in the microwave, I find.

  10. Tara says:

    Made this last night and it’s a keeper. I added kale but otherwise made it exactly as written. Thanks for sharing!

    1. Tara says:

      5 stars
      Forgot to leave 5*!

      1. Natasha says:

        Thanks so much 🙂 I appreciate it!