Creamy Gnocchi with Sausage

This creamy gnocchi with sausage transforms simple ingredients into a restaurant-worthy dish in just 30 minutes. The pillowy potato dumplings soak up the rich, silky sauce while savory Italian sausage adds hearty flavor that makes this a guaranteed family favorite.

I first made this recipe when unexpected guests arrived on a rainy evening. With just what I had in my pantry, I created this dish that has since become my most requested meal when friends come over. The balance of creamy sauce with pillowy gnocchi never fails to impress.

Ingredients

• Shelf stable potato gnocchi the star of our dish that requires zero prep and cooks right in the sauce
• Italian sausage provides rich flavor and satisfying protein choose sweet or hot variety based on your preference
• Yellow onion forms the flavor foundation look for firm onions with no soft spots
• Garlic adds aromatic depth fresh cloves yield the best flavor
• Red bell pepper adds color and subtle sweetness choose one that feels heavy for its size
• Fresh spinach provides color and nutrition adds volume without overwhelming other flavors
• Heavy cream creates the luxurious sauce base room temperature cream incorporates more smoothly
• Chicken broth adds depth while keeping the sauce from being too rich homemade or low sodium store bought both work well
• Parmesan cheese thickens the sauce and adds nutty flavor freshly grated melts much better than pre shredded
• Italian seasoning ties all flavors together with classic herbs in one convenient blend
• Red pepper flakes optional heat that balances the creamy richness start with less and add more to taste

Step-by-Step Instructions

Brown the Sausage

Heat your olive oil in a large skillet over medium high heat until it shimmers. Crumble the Italian sausage directly into the hot pan, breaking it into bite sized pieces with a wooden spoon. Cook undisturbed for 2 minutes to develop good caramelization, then stir and continue cooking until no pink remains, about 5 to 7 minutes total. The sausage should have crispy brown edges which provide tremendous flavor.

Develop the Aromatics

Add the diced onions to the browned sausage, stirring to coat them in the flavorful oils. Cook until they become translucent and slightly golden around the edges, about 3 minutes. Add the minced garlic and stir continuously for 30 seconds until fragrant but not browned. Garlic burns easily and becomes bitter, so watch it carefully.

Add Vegetables

Add the diced red bell pepper to the pan and cook for 2 minutes, stirring occasionally. The peppers should soften slightly but maintain some texture. This brief cooking preserves their vibrant color and slight sweetness which balances the rich sauce.

Create the Sauce Base

Pour in the chicken broth and use your spoon to scrape up any browned bits from the bottom of the pan. These caramelized bits are packed with flavor. Add the heavy cream, Italian seasoning, and red pepper flakes if using. Bring the mixture to a gentle simmer where small bubbles just break the surface. Avoid boiling as this can cause the cream to separate.

Cook the Gnocchi

Add the uncooked gnocchi directly to the simmering sauce. Cover the pan with a lid and let cook for 3 to 4 minutes. The gnocchi will float to the top when they're done. This method allows the gnocchi to absorb the sauce flavors while cooking, creating much more flavor than boiling separately.

Finish the Dish

Stir in the fresh spinach and watch it wilt into the hot sauce for about 1 minute. Add the grated Parmesan cheese and stir until completely melted, creating a silky texture. The sauce will thicken slightly as the cheese melts. Taste and season with salt and pepper as needed, keeping in mind the sausage and cheese already contain salt.

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My absolute favorite part of this dish is how the gnocchi cooks directly in the sauce, absorbing all those amazing flavors as it softens. The first time I made this for my partner, they claimed it was better than our favorite Italian restaurant's version. Now it's become our special Friday night tradition after a long work week.

Make Ahead Options

While this dish comes together quickly, you can prepare components ahead of time to make dinner even faster. Brown the sausage, cook the vegetables, and prepare the sauce base up to two days in advance. Store in an airtight container in the refrigerator. When ready to serve, reheat the sauce mixture in a large skillet, then add the gnocchi and finish the recipe as directed. The gnocchi should always be cooked fresh in the sauce for the best texture.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. Ground chicken or turkey can replace Italian sausage, though you'll want to add extra Italian seasonings and a pinch of fennel seeds to compensate for flavor. Half and half or whole milk can substitute for heavy cream, though the sauce will be thinner. For a dairy free version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan. The vegetables are also flexible, try mushrooms, zucchini, or asparagus based on seasonal availability.

Serving Suggestions

Serve this creamy gnocchi in shallow bowls with a light side like a simple arugula salad dressed with lemon and olive oil to balance the richness. A piece of crusty garlic bread makes the perfect companion for soaking up extra sauce. For wine pairing, choose a medium bodied red like Chianti or a crisp white like Pinot Grigio that can cut through the creaminess. If serving for a dinner party, prepare a simple antipasto platter as an appetizer to continue the Italian theme.

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Recipe FAQs

→ Can I use frozen gnocchi instead of shelf-stable?

Yes, frozen gnocchi works perfectly in this dish. You don't need to thaw it first - simply add it directly to the simmering sauce and cook until tender, which may take 1-2 minutes longer than shelf-stable gnocchi. Always check for doneness by tasting a piece before serving.

→ What can I substitute for heavy cream to make it lighter?

For a lighter version, you can substitute half-and-half for the heavy cream as mentioned in the notes. Alternatively, whole milk with a tablespoon of cornstarch (mixed into the cold milk before adding) can create a similarly creamy texture with less fat. Evaporated milk is another good option that maintains creaminess while reducing calories.

→ Can I make this dish vegetarian?

Absolutely! Skip the sausage and use vegetable broth instead of chicken broth. To replace the savory flavor and protein from the sausage, try adding sautéed mushrooms with Italian herbs and a dash of smoked paprika. Plant-based Italian sausage alternatives also work well in this dish.

→ How do I store and reheat leftovers?

Store leftover gnocchi with sausage in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream as the sauce will thicken when cold. Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. Microwave reheating also works well at 50% power, stirring halfway through.

→ What can I serve with this creamy gnocchi dish?

This rich dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil to cut through the creaminess. Garlic bread or a crusty baguette makes an excellent accompaniment for soaking up the delicious sauce. For a more substantial meal, serve with roasted vegetables like asparagus, Brussels sprouts, or broccolini.

→ Can I prep any components of this dish ahead of time?

Yes! You can brown the sausage and sauté the vegetables up to 2 days ahead, storing them in the refrigerator. The sauce can also be made ahead and refrigerated separately. When ready to serve, reheat the sauce, then add the gnocchi and cook until tender. This makes weeknight assembly incredibly quick.