One-pan Creamy Sausage Gnocchi

It only takes 20 minutes to make one of the most delicious meals I’ve eaten in ages!

There’s something about a quick and fuss-free one-pan dinner that’s hard to beat, especially on busy weeknights – or even when camping and cooking on a small stove, as I often do! This One-pan Creamy Sausage Gnocchi is one of those meals that feels indulgent but is so easy to make. When I made this, everyone agreed it was one of the best meals that we’d eaten in a long time! There’s next to no prep involved and everything cooks in one pan (including the gnocchi!), which simmers in a luscious creamy, garlicky, tomatoey sauce infused with parmesan and all the delicious spices from the Italian pork sausage.

The sausage alone brings an incredible depth of flavour to the recipe (thanks to the garlic and fennel) so you hardly have to add anything else to make the sauce rich and flavoursome. However, I love tossing in a few big handfuls of fresh baby spinach at the end (no chopping required!) for some extra fresh goodness and to make this more of a complete dish. No extra sides are needed – although a slice of Freezer Friendly Garlic Bread and a simple green leafy salad would be wonderful pairings.

Even better, the leftovers keep for up to 2 days in the fridge. Just add a dash of water to loosen the sauce before reheating. The texture might be a little different, but the flavour is still amazing.

Can I use a different type of sausage?

Yes! If you can’t find Italian pork sausages, try any seasoned sausage like chorizo or a spicy pork sausage, chicken sausage or even a caramelised beef and onion sausage.

What other vegetables can I add?

Try adding up to 2 cups of diced zucchini (courgette), sliced capsicum (bell pepper), shredded kale, sliced snow peas (mangetout), sliced green peas, broccoli florets or sliced mushrooms. Add these just after cooking the sauce and allow them to cook for 3–4 minutes, or until softened to your liking. You could also add frozen peas at the same time as the baby spinach. Sun-dried tomatoes can also be added as well as a squeeze of lemon juice, for a little extra Tuscan style.

What can I serve with One-pan Creamy Sausage Gnocchi?

Serve with garlic bread or a green leafy salad, roasted vegetables (like eggplant/aubergine, zucchini/courgette or capsicum/bell pepper) or steamed green vegetables (like broccoli, broccolini/tenderstem broccoli, green beans, snow peas/mangetout or asparagus, finished with a drizzle of extra-virgin olive oil and a sprinkling of grated parmesan).

Watch how to make One-pan Creamy Sausage Gnocchi

What are some other delicious recipes featuring sausages?

If you enjoyed One-pan Creamy Sausage Gnocchi, I think you’ll love:

Creamy Sausage Pasta
Sausages with Homemade Onion Gravy
Creamy Tomato Sausage Pasta
Homemade Beef Cevapi
Pork and Kale Casarecce

One-pan Creamy Sausage Gnocchi

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5 from 2 reviews

This One-pan Creamy Sausage Gnocchi is a simple, flavour-packed weeknight meal that requires minimal prep and just one pan. Italian sausage, gnocchi and spinach simmer in a creamy, garlicky tomato sauce for a family-friendly dinner that’s ready in 20 minutes.

• Total Time: 20 minutes
• Yield: 4 1x

Ingredients

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• 1 tbsp olive oil
• 500 g (1 lb 2 oz) Italian pork sausages, casings removed (see note 1)
• 1 tbsp freshly minced garlic
• 2 tbsp tomato paste (concentrated puree)
• ½ cup (125 ml) white wine (can be substituted with chicken stock)
• 400 g (14 oz) canned crushed tomatoes
• 1 cup (250 ml) thickened (heavy) cream
• 500 g (1 lb 2 oz) gnocchi (from the refrigerated section of the supermarket, see note 2)
• 120 g (4 oz) fresh baby spinach
• ½ cup (50 g) freshly grated parmesan, plus extra to serve
• Sea salt flakes, to taste
• Cracked black pepper, to taste
• Basil leaves, to serve
• Chilli (red pepper) flakes, to serve

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Instructions

1. Heat the olive oil in a large, deep, heavy-based pan over medium–high heat.
2. Add the sausages (with the casings removed) to the pan. Use a wooden spoon to break up the sausage into small pieces. Cook, stirring, for 4–5 minutes until the sausage is fully cooked and browned.
3. Add the garlic and cook, stirring, for 30 seconds.
4. Add the tomato paste and cook, stirring, for 30 seconds.
5. Add the white wine and cook for 1–2 minutes until most of the liquid has evaporated.
6. Add the crushed tomatoes and thickened cream. Stir them in and bring to a simmer.
7. Add the gnocchi and cook, covered, for 5 minutes.
8. Give the gnocchi a stir and continue cooking for 2–3 minutes, or until the sauce has thickened to your liking and the gnocchi is cooked through and soft.
9. Remove from the heat. Stir through the baby spinach and parmesan.
10. Season to taste and serve topped with fresh basil and chilli flakes.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – You can either squeeze the sausages out of their casings, or use a knife to cut down the side of the sausages and remove the casings that way (they peel off very easily). Watch the video to see how I do this.

Note 2 – This recipe will not work with dry gnocchi – you need fresh gnocchi from the refrigerated aisle of the supermarket that takes less than 5 minutes to cook. You could also use fresh torn lasagne sheets or fresh pappardelle in this recipe instead of the gnocchi.

Make ahead

This dish is best made and served immediately, although leftovers keep really well in the fridge. See the Leftovers instructions below.

Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of boiling water (from the kettle) to loosen the sauce if needed. Not suitable to freeze (the gnocchi turn mushy).

• Author: Nicole
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Pasta, One Pan, Family Favorite, Freezer Friendly, Pork, Beef
• Method: Pan
• Cuisine: Italian