This spicy Italian sausage gnocchi recipe is comforting, creamy, and has a great kick! It's made in one pan for a fast and easy dinner.
This post is sponsored by DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
One pan meals are great because who doesn't want fewer dishes?
If you've been a reader here for any length of time, you'll know that some of my favorite recipes to make involve gnocchi. Those pillowy bundles are little bites of heaven. Making gnocchi from scratch can be a fun project, but when you need to get dinner on the table fast, I always use shelf stable gnocchi. DeLallo's potato gnocchi cooks up perfect every time. For this recipe, you don't even need to boil it first. It cooks right in the sauce!
If you're not familiar with DeLallo, they are a family-owned Italian foods company that has been producing and importing delicious Italian and Mediterranean products for over 60 years now. They're still based in Pennsylvania, where it all started back in 1950. DeLallo sells everything from pasta to olives, charcuterie, cookies, and other gourmet goodies.
How to make spicy Italian sausage gnocchi (overview):
Start by sautéing the crumbled sausage meat and chopped onion in a skillet until it's nicely browned. You then stir in the garlic, Dijon mustard, and the chopped Calabrian chili peppers. Pour in the chicken broth and cream and scrape those delicious browned bits off the bottom of the pan to give this recipe even more flavor. Add in the gnocchi and cook for 8-10 minutes or until the gnocchi is cooked through and the sauce has thickened. The potatoes in the gnocchi release starch to quickly thicken the sauce. Stir in the parmesan cheese and fresh basil, season to taste, and enjoy! (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- The Calabrian chilies have a good kick, so if you're a bit unsure about the spice level, I'd use a bit less than suggested and add more if needed. You could also use mild Italian sausages vs. hot ones.
- You can use a 50/50 chicken broth/white wine mix instead of just using chicken broth. I suggest using a dry white wine like sauvignon blanc or pinot grigio.
- This recipe would be delicious served with some crusty bread or a side salad.
- DeLallo products are available in grocery stores across the U.S. and on their website.
You may also like...
- Spicy Italian Sausage Pasta
- Sausage Pesto Pasta
- Gnocchi with Marinara Sauce
- Creamy Tuscan Sausage Gnocchi
Questions about this spicy Italian sausage gnocchi recipe? Talk to me in the comments below!
Spicy Italian Sausage Gnocchi
Ingredients
- 10.6 ounces Italian sausages see note
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1 tablespoon DeLallo Chopped Calabrian Chili Peppers or to taste
- 1.5 cups chicken broth or 50/50 chicken broth and dry white wine
- 1/2 cup heavy/whipping cream
- 1 pound DeLallo Potato Gnocchi uncooked
- 1/2 cup freshly grated parmesan cheese + extra for serving
- 1 tablespoon chopped fresh basil or to taste
- Salt & pepper to taste
Instructions
- Take the sausages out of their casings and crumble them into a deep skillet, along with the onion. Sauté for 7-10 minutes, stirring occasionally, or until the sausage has nicely browned.
- Stir in the garlic, Dijon mustard, and Calabrian chili peppers, and cook for 30 seconds.
- Add in the chicken broth and cream. Scrape up any brown bits from the bottom of the pan.
- Stir in the gnocchi (no need to cook it first!). Continue cooking (uncovered) for 8-10 minutes, stirring occasionally, or until the sauce has thickened and the gnocchi are cooked through.
- Take the pan off the heat and stir in the parmesan and basil. Season with salt & pepper as needed and enjoy immediately with extra parmesan grated over top if you wish.
Notes
- I used 3 sausages out of a 5-pack of Italian sausages (use mild or hot depending on your preference). Feel free to use anything in that ballpark weight-wise.
- The Chopped Calabrian Chili Peppers are quite spicy, so if you're more sensitive to spice, start by adding in half the suggested amount and then add more if needed.
- The gnocchi will release starch as they cook, and that's what will thicken the sauce (and it'll continue to thicken as it cools).
Alyssa says
Hi! I’m dairy free, any recommendation on a substitute for the heavy whipping cream? This recipe looks delicious!
Natasha says
Hi! Some readers have had luck subbing cream with Silk's dairy-free whipping cream, but I have not personally tested it. Others use coconut milk, but it definitely isn't quite the same.
Juanita says
I live in a very small town so I don't have access to the peppers. What could I use as a substitute?
Natasha says
Hi! Hmmm maybe crushed red pepper flakes for a bit of heat? Hope you enjoy the recipe. 🙂
Sarah says
I made this for lunch today and it was very good! I didn’t have the chilis but I did use hot Italian sausage and it gave it a nice kick to it! Would definitely make this again!
Miranda @ Salt & Lavender says
Awesome to hear, Sarah!!
Leslee says
Hi, do you think this would freeze well? Thanks…
Natasha says
Hi! You could try freezing a portion or two of leftovers if you happen to have some, but this isn't the type of dish that I would generally call freezer friendly. It has a cream sauce which can separate, and the gnocchi may take on a different texture after it's been thawed and reheated. The gnocchi will also continue to release starch when you reheat it, so be sure to reheat over a low heat and add a splash more liquid to the sauce (I recommend cream) if needed.
Leslee says
Thank you!!
Holly says
I made this the other night for dinner and absolutely loved it. My husband even enjoyed it. Super simple and quick to make. I added fresh spinach at the end of the cooking time. I used 3 sausage links this time, but I think that when I make it again I will use a 5. Thank you for sharing.
Natasha says
Excellent!! I'm so pleased it was a hit!
Kimberly McCune says
We really enjoyed this dish. I didn't have the peppers so I used red pepper flakes instead. The mustard was the key ingredient to a really nice flavor. I tossed in some spinach at the end of the cooking time. It's a winner!
Natasha says
I'm so glad you enjoyed it, Kimberly!! 🙂 Thanks for writing me a review!
AngelaML says
I *finally* made this tonight after eyeing it for weeks. It's my 3rd gnocchi recipe of yours that I have made, and none of them disappoint! I am not a spicy person at all, so I used sweet chicken sausage with kale and had red pepper flakes available on the table for those that wanted to kick it up a notch. My grocery store does not have any brand of Calabrian Chili Peppers... but Hubby enjoyed nonetheless!
I did my usual substitutions due to health reasons, light cream for the heavy cream and half of the parm cheese (more available on the table for those that wanted). I also added a 5 oz bag of spinach at the end to wilt in and make it a complete meal. I used all 5 sausage links and a whole vidalia onion, so added more of the broth & cream to compensate. It was so delish!!!
Loved it so much! Again, for some reason I always only got gnocchi at restaurants and never ever made at home, but it's so easy and tasty! I've really been missing out.
Thank you so much! 😍
Natasha says
Yay!! I'm so glad you had the chance to try it. 🙂 Thanks for your detailed review as always. XO
Isa says
Looks amazing! Love Dellallo and thanks for your recipes!
Natasha says
Thank you so much!! I hope you enjoy this one! 🙂