Smothered in a creamy tomato sauce and topped with shredded mozzarella, this Sausage Gnocchi recipe is a quick and easy one-pan dinner. This is a great recipe to have tucked up your sleeve for busy weeknights!
Creamy, cheesy, and hearty, this sausage gnocchi recipe is a breeze to make and reheats well! The whole dish comes together in just 25 minutes, but it’s a step above boiling pasta and topping it with jarred sauce.
Even better, you can make the gnocchi with sausage and spinach in one skillet. At the end of a work day, the last thing I want to do is wash a pile of dirty dishes. One-pan recipes like this are life savers on busy weeknights!
I stirred a few handfuls of fresh spinach into the gnocchi and sausage mixture to bulk it up and add some color to the dish. However, this is a great recipe for cleaning out your produce drawer! Pretty much any veggie can be sautéed and stirred into the creamy tomato sausage sauce.
Ingredients in Sausage Gnocchi
For the sake of minimizing the amount of prep work for this recipe, I kept the ingredients list as simple as possible. Here’s what you’ll need to make this gnocchi and Italian sausage skillet:
- Ground mild Italian sausage
- Dried herbs and spices
- Diced tomatoes
- Heavy whipping cream
- Fresh spinach
- Shredded mozzarella cheese
How to Make Sausage Gnocchi
Making gnocchi with sausage and spinach couldn’t be simpler. I’ve given detailed instructions in the recipe card below on how this recipe comes together, but here’s a quick overview:
In a large skillet, add Italian sausage and spices. Cook and crumble the sausage over medium heat until browned.
Drain grease, wipe skillet if needed, and return sausage to pan.
Add diced tomatoes, heavy cream, and gnocchi to skillet. Cook over medium heat until the gnocchi is heated through.
Add the spinach and stir to combine and heat until it starts to wilt.
Remove the skillet from the heat, add ½ cup of shredded cheese, and stir until melted.
Top gnocchi with remaining ½ cup cheese and let sit until melted.
Can the Italian Sausage Be Substituted?
Absolutely! You’re welcome to substitute ground beef or another ground meat of choice. Just note that Italian sausage is already seasoned, so you may need to add extra herbs and spices to flavor the dish properly.
Can the Creamy Sausage Gnocchi Be Frozen?
Yes, this dish may be frozen for up to two months. You’ll want to let the gnocchi cool completely before sealing it inside freezer bags or freezer-safe containers.
Can Extra Veggies Be Added?
Of course! I used fresh spinach because it doesn’t require any chopping beforehand. However, you’re welcome to add any sautéed veggies you’d like to this dish.
What to Serve with Gnocchi
To keep things easy, you can serve this gnocchi and Italian sausage skillet with a green side salad. Other side dishes to serve with this creamy one-pan gnocchi are:
- Roasted Garlic Lemon Broccoli
- Roasted Garlic Cauliflower
- Roasted Mushrooms
- Shaved Asparagus Salad
- Pecan Apple Cranberry Salad
Tips for Making the Best Gnocchi
- If you’d rather not cook with heavy cream, you can try substituting it with half and half or whole milk. Just note that the sauce won’t be as thick and creamy.
- I recommend buying refrigerated gnocchi for this recipe, not dried.
- There’s no need to boil the gnocchi before adding it to the skillet. Everything gets cooked in the same pan!
Looking for More Easy Gnocchi Recipes?
- 1 pound ground mild Italian sausage
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon onion powder
- 1 can (14.5 ounce) diced tomatoes undrained
- ½ cup heavy whipping cream
- 1 package (16 ounce) gnocchi
- 3 cups fresh spinach
- 1 cup shredded mozzarella cheese divided
- In a large skillet, add Italian sausage, Italian seasoning, garlic powder, salt, pepper, and onion powder. Cook and crumble sausage over medium heat until browned, about 6-8 minutes. Drain grease, wipe skillet if needed, and return sausage to pan.
- Add diced tomatoes, heavy cream, and gnocchi to skillet. Cook over medium heat until gnocchi is heated through, about 4-5 minutes. Add spinach and stir to combine and heat until it starts to wilt.
- Remove skillet from heat, add ½ cup of shredded cheese, and stir until melted. Top gnocchi with remaining ½ cup cheese and let sit for 1-2 minutes, or until melted. Serve immediately.
- Gnocchi will last in an airtight container in the refrigerator for up to three days.
- See my tips and tricks for making this Creamy Sausage Gnocchi above the recipe box.