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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
- 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
- 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.
- 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).
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