If you’re looking for a cozy, flavorful dinner that tastes like it came from a fancy restaurant but takes just 30 minutes to make—this sausage gnocchi is it. I made this for my husband one night after work, and he couldn’t stop raving about it. Now it’s a weekly request in our house! It’s creamy, comforting, and full of rich flavor, yet surprisingly simple to throw together—especially on those nights when we’re both exhausted from work. I love that it all comes together in one pan with minimal cleanup but still delivers a dish that looks and tastes like you spent hours in the kitchen. I hope you give this recipe a try—and if you do, let me know what you think in the comments!
30-Minute One Pan Creamy Sausage Gnocchi
- 15 oz Italian sausage spicy, crumbled
- 1 tablespoon olive oil
- 16 oz potato gnocchi
- ½ cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning or Herbs from Provence
- 13 oz tomato sauce (1 can) such as tomato pasta sauce or marinara
- 5 oz spinach fresh
- salt and coarsely ground black pepper to taste
- red pepper flakes to taste
Directions
- Warm 1 tablespoon of olive oil in a large, deep skillet over medium heat.
- Add the crumbled sausage and cook for about 5 minutes, breaking it apart as it browns.
- In the same pan, add the uncooked gnocchi, chicken broth, heavy cream, minced garlic, and Italian seasoning. Stir well and bring everything to a boil over medium heat. Cover the pan with a lid and let it cook for about 5 minutes until the gnocchi is tender and the sauce starts to thicken.
- Give everything a good stir to combine, then take the pan off the heat.
- Season to taste with salt, freshly cracked black pepper, and red pepper flakes, if you want a little heat.
Extras:
This recipe calls for chicken broth, but you can easily swap it out for white wine, red wine, or even just water. I’ve tried it with water before, and honestly, it still tasted amazing—no flavor was lost!
As for the tomato sauce, feel free to use any kind you like—store-bought pasta or marinara sauces work great. Traditional, tomato basil, arrabbiata, or garlic-flavored options are all delicious here.
For the sausage, I went with crumbled spicy Italian sausage, but links work too! Just remove the casing and slice them up. You can also go with sweet or mild Italian sausage—just toss in some chili flakes if you want to kick up the heat.
I used a blend of Italian seasoning or Herbs de Provence that included rosemary, thyme, parsley, tarragon, marjoram, basil, and sage.
The best part? You cook the gnocchi right in the same pan! As it cooks, it releases starch that naturally thickens the sauce—no need for extra cheese or cornstarch. Plus, it cuts down on dishes!
You can use either heavy cream or half-and-half—whatever you have on hand!
