This Creamy Sausage Gnocchi Skillet is a one-pan dinner made with Italian sausage, gnocchi, cherry tomatoes, white wine, cream, and spinach. The gnocchi cooks directly in the broth, creating a creamy sauce without extra steps or separate pots, making this an easy but satisfying weeknight meal.
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💡Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 25 minutes to cook
- Cooking Method: Stove-top
- Tools Needed: Deep pan
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Ingredients for Sausage & Gnocchi Skillet
I use Italian sausage as the main protein, and in this recipe I’m using heritage pork sausage, which tends to be leaner than conventional sausage. Because of that, I add butter only if needed to make sure there’s enough fat for cooking. I usually prefer shallots for their mild flavor, but I often use yellow onion instead if I have one open in the fridge, which is an easy way to avoid food waste.
Fresh garlic, cherry tomatoes, and thyme leaves add flavor. I use dry white wine to deglaze the pan, but extra broth works just as well. Chicken broth becomes the cooking liquid for the gnocchi, which acts as the starch and is typically found in the pasta aisle. To finish, I add cream for the sauce, grated parmesan to thicken and season, baby spinach for added greens, and fresh basil or parsley if I have it on hand.
How to Make Creamy Sausage & Gnocchi Skillet
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1.
Cook Italian sausage over medium heat in a large pan. Break it up as it cooks and transfer to a plate and set aside.
Step 2.
Melt butter and add shallots. Cook until soft and translucent. Add garlic and cook just until fragrant.
Step 3.
Add the cherry tomatoes and thyme leaves to the skillet and cook, stirring occasionally, until the tomatoes begin to soften and release their juices.
Step 4.
Pour in the white wine and chicken broth and bring to a gentle boil. Stir in the gnocchi, making sure it is mostly submerged. Simmer uncovered until the gnocchi is tender and the broth has reduced.
Step 5.
Lower the heat and return the cooked sausage back to the skillet. Stir in the heavy cream and Parmesan cheese together, mixing gently until the cheese melts and the sauce becomes creamy.
Step 6.
Add the baby spinach and fold it in just until wilted, about 1 minute. Taste and adjust seasoning with salt and pepper as needed.
Helpful Tips
- Brown the sausage well - Let it cook until browned before removing it from the pan to build flavor and leave the fond for the sauce. Fond is the browned bits stuck on the bottom of the pan, which adds great flavor.
- Watch the garlic closely - Add it after the shallots have softened and cook just until fragrant to avoid bitterness and burnt garlic. Also, cut garlic and let it sit for 5-10 minutes to allow allicin, a naturally occurring compound to form before cooking.
- Keep the gnocchi mostly submerged - Stir once or twice so it cooks evenly and doesn't stick to the pan as the broth reduces.
- Add spinach at the very end - It only needs a minute to wilt; overcooking will make it watery and dull.
Product Highlight!
Deep Stainless Steel Pan
I use a pan like this few times a week. It's so great for one-pan meals like this creamy sausage skillet.
Serving Suggestions
I usually serve this sausage and gnocchi skillet as a complete one-pan meal, since the gnocchi takes the place of both the pasta and the starch. A finish of fresh herbs and grated parmesan is usually all it needs.
For everyday dinners, I like to serve it with something green on the side to balance the richness - think a simple romaine salad or roasted broccolini. If I want to stretch the meal a bit, I’ll add a slice of sourdough or another simple bread. Leftovers reheat well and make an easy lunch the next day.
Frequently Asked Questions
Store leftover sausage and gnocchi in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers. Because the sauce is cream-based, it will firm up as it chills - this is normal. To reheat, warm gently on the stovetop over low heat with a splash of chicken broth or milk to loosen the sauce as it heats.
No, because of the dairy, I don't recommend freezing this creamy sausage and gnocchi skillet.
Looking for more one-pan recipes? Here are some ideas:
Did you make this creamy one-pan sausage and gnocchi recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Creamy Sausage Gnocchi Skillet
Ingredients
- 1 pound Italian sausage
- 2 tablespoons butter
- 1 shallot
- 3 garlic cloves
- 1 pint cherry tomatoes
- 3 sprigs fresh thyme
- ½ cup white wine
- 1 ½ cups chicken broth
- 14 ounces potato gnocchi
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 3 cups baby spinach
Instructions
- Heat a large, deep skillet over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through. Transfer to a plate and set aside.
- In the same skillet, melt the butter over medium heat (if the sausage rendered enough fat, skip the butter). Add sliced shallots and cook for 2-3 minutes until soft and translucent. Add the sliced garlic and cook for about 30 seconds, just until fragrant.
- Add the cherry tomatoes and thyme leaves to the skillet and cook for 3-4 minutes, stirring occassionally, until the tomatoes begin to soften and release their juices.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes until reduced by about half.
- Add the chicken broth and bring it to a gentle simmer. Stir in the gnocchi, making sure it is mostly submerged. Simmer uncovered for 3-4 minutes, stirring once or twice, until the gnocchi is tender and the broth has reduced.
- Lower the heat and return the cooked sausage back to the skillet. Stir in the heavy cream and Parmesan cheese together, mixing gently until the cheese melts and the sauce becomes creamy.
- Add the baby spinach and fold it in just until wilted, about 1 minute. Taste and adjust seasoning with salt and pepper as needed.
Video
Notes
- Brown the sausage well - Let it cook until browned before removing it from the pan to build flavor and leave the fond for the sauce. Fond is the browned bits stuck on the bottom of the pan, which adds great flavor.
- Watch the garlic closely - Add it after the shallots have softened and cook just until fragrant to avoid bitterness and burnt garlic.
- Keep the gnocchi mostly submerged - Stir once or twice so it cooks evenly and doesn't stick to the pan as the broth reduces.
- Add spinach at the very end - It only needs a minute to wilt; overcooking will make it watery and dull.
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