One Pan Creamy Gnocchi with Sausage – The Coziest Weeknight Comfort Meal

There are certain dinners that feel like a warm hug at the end of a long day, and this One Pan Creamy Gnocchi with Sausage might just top that list. It’s the kind of dish that brings together everything we crave in comfort food—rich creaminess, hearty savory sausage, pillowy-soft gnocchi, and the kind of flavors that make you instantly want seconds. Even better? It’s all done in a single skillet. That means no juggling pots, no mountain of dishes, and no stress. Just a quick, cozy, soul-soothing dinner that tastes like you spent hours on it.

I first made a version of this recipe on a chilly evening when I needed something fast but satisfying. You know those nights—your energy is low, your comfort cravings are high, and the idea of chopping and sautéing ten different things sounds impossible. I grabbed a pack of shelf-stable gnocchi, browned some sausage, added a splash of cream, and accidentally created what has now become one of my most-requested meals. Since then, I’ve refined it into the creamy, dreamy skillet you’re about to make.

Italian sausage gives this dish its deep, savory backbone. Gnocchi, once simmered in broth and cream, transforms into little clouds that soak in every bit of flavor. A spoonful of tomato paste adds richness and color, parmesan brings that salty nuttiness, and handfuls of baby spinach wilt into the sauce just enough to feel balanced. It’s the kind of one-pan magic that feels almost too easy for how good it tastes.

Whether you’re cooking for your family, serving guests, or just want the kind of dinner that makes you close your eyes on the first bite, this recipe is your new go-to.

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Ingredients:

• 1 lb Italian sausage (mild or hot)
• 1 lb potato gnocchi (shelf-stable or refrigerated)
• 1 small onion, diced
• 3–4 garlic cloves, minced
• 1 ½ cups chicken broth
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 1 cup freshly grated parmesan
• 2 cups baby spinach
• 1 tablespoon olive oil (if needed)
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

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Instructions:

1. Brown the sausage:
   Heat a large skillet over medium-high heat. Add the sausage and cook until browned, breaking it apart as it cooks. If the sausage releases a lot of fat, drain a little, leaving about a tablespoon in the pan.
2. Sauté aromatics:
   Add the diced onion to the skillet and cook until softened, about 3–4 minutes. Stir in the garlic and cook until fragrant, 30 seconds to 1 minute.
3. Add tomato paste:
   Stir in the tomato paste, letting it toast for about a minute to deepen its flavor.
4. Pour in liquids:
   Pour in the chicken broth and heavy cream, stirring well to combine.
5. Add gnocchi:
   Add the uncooked gnocchi directly into the pan. Stir, reduce heat to medium, and let the mixture simmer for 7–10 minutes, or until the gnocchi becomes soft and the sauce thickens.
6. Finish with cheese and greens:
   Stir in the grated parmesan until melted and creamy. Add spinach and stir until wilted.
7. Season:
   Add salt, pepper, and red pepper flakes to taste.
8. Serve:
   Spoon into bowls and garnish with fresh basil and extra parmesan.

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Tips & Tricks

• Browning the sausage well adds deep flavor—don’t rush this step.
• Shelf-stable gnocchi works great and thickens the sauce perfectly.
• Want it extra creamy? Add one more splash of cream at the end.
• Add mushrooms for extra heartiness.

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Variations

• Spicy: Use hot Italian sausage and increase the chili flakes.
• Tomato-forward: Add ½ cup crushed tomatoes.
• Veggie-packed: Add mushrooms, peas, or bell peppers.
• Cheesy: Stir in mozzarella for extra stringy goodness.

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Serving Suggestions

• Garlic bread or crusty sourdough
• Simple green salad
• Roasted asparagus
• Parmesan roasted broccoli

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Storage Information

• Lasts 3–4 days refrigerated.
• Add a splash of cream or broth when reheating—the gnocchi absorbs sauce.
• Not ideal for freezing (gnocchi becomes mushy).

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FAQ

Can I use turkey sausage?
Yes! It works great—just add a little extra oil.

Can I use frozen gnocchi?
Yes, just cook a few minutes longer.

Can I lighten it up?
Use half-and-half, but the sauce will be slightly thinner.

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History / Fun Facts

Gnocchi is an ancient Italian dish dating back to Roman times, originally made with semolina. When potatoes arrived in Europe, they were incorporated into gnocchi and created the pillowy dumplings we love today. Italians often cook gnocchi directly in sauce—so this creamy one-pan method is very much in the spirit of classic Italian comfort food.