Creamy Sausage Gnocchi

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I first fell in love with this Creamy Sausage Gnocchi on a chilly night when comfort food was all I craved. The rich, velvety cream sauce wrapped around every plump gnocchi, while the savory sausage added the kind of depth and heartiness that made it unforgettable. One bite and I knew this dish would become a regular in my kitchen. It’s the kind of recipe that feels indulgent, but is surprisingly quick and straightforward to make—even on a busy weeknight.

What makes it truly special is how beautifully everything comes together in one skillet. The gnocchi cooks right in the sauce, soaking up all that flavor from the sausage, garlic, and cream. It’s hearty, soul-warming, and ridiculously satisfying. Whether you’re serving it up for a weeknight dinner or curling up with a bowl on the couch, this Creamy Sausage Gnocchi is pure comfort in every bite.

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Why You’ll Love This Creamy Sausage Gnocchi

This dish delivers big flavor with minimal fuss. You’ll love how the gnocchi becomes pillow-soft in the creamy, savory sauce, and how the sausage brings a peppery richness to the whole thing. It’s a one-pan meal, ready in under 30 minutes, and perfect for when you want something hearty without spending hours in the kitchen. The cream and cheese add just the right touch of indulgence, while fresh basil and grated parmesan keep it bright and fresh.

What Kind of Sausage Should I Use?

For Creamy Sausage Gnocchi, I usually go with Italian sausage—either mild or spicy, depending on my mood. Spicy Italian sausage adds a nice kick that balances beautifully with the creamy sauce, while mild keeps it family-friendly. You can use either ground sausage meat or sausage links with the casing removed. Pork sausage is classic, but chicken or turkey sausage works just as well if you’re looking for a lighter option.

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Options for Substitutions

One of the best things about this recipe is its flexibility. Don’t have heavy cream? You can use half-and-half or even whole milk with a little butter, though the sauce will be slightly less rich. Instead of Italian sausage, ground beef, chicken, or even a plant-based alternative like Beyond Meat will do the trick.

If you’re out of gnocchi, you can swap in tortellini, small pasta shapes like orecchiette, or even cauliflower gnocchi for a gluten-free spin. Fresh spinach or kale can be stirred in at the end if you want some greens, and mushrooms make a great addition for extra umami. Parmesan can be swapped with Pecorino Romano or any hard, salty cheese you have on hand.

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Ingredients for This Creamy Sausage Gnocchi

Potato Gnocchi
This is the star of the dish—soft, pillowy gnocchi that soaks up all the flavor from the creamy sausage sauce. I use store-bought for convenience, but homemade works beautifully if you have the time.

Italian Sausage
The main source of flavor in this recipe. It brings richness, seasoning, and that comforting savory note that pairs perfectly with the cream and cheese.

Heavy Cream
Creates the luxurious, velvety sauce that coats every bite of gnocchi. It adds body and richness without needing a roux.

Garlic
Just a couple of cloves add warmth and aroma, enhancing the depth of the sausage without overpowering the dish.

Crushed Tomatoes
They give the sauce some acidity and color, helping balance the richness of the cream. I usually go for a small amount to keep the sauce blushed, not too tomato-heavy.

Parmesan Cheese
Grated on top and stirred into the sauce, it adds sharpness, saltiness, and that irresistible cheesy finish.

Fresh Basil
Sliced into ribbons and added at the end, basil brings a touch of brightness and freshness that lifts the entire dish.

Olive Oil
Used to sauté the sausage and garlic, it adds a bit of extra richness and helps everything meld together.

Salt and Pepper
Essential for seasoning and bringing out all the flavors in the dish.

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Step 1: Brown the Sausage

Heat a drizzle of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until it’s nicely browned and fully cooked through—about 6–8 minutes.

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Step 2: Add the Garlic

Once the sausage is browned, stir in the minced garlic. Let it cook for about 30 seconds to 1 minute, just until fragrant. Be careful not to let it burn.

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Step 3: Stir in the Tomatoes and Cream

Pour in the crushed tomatoes and heavy cream. Stir everything together, scraping up any browned bits from the pan. Let the sauce simmer gently for 3–4 minutes to meld the flavors.

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Step 4: Add the Gnocchi

Stir in the gnocchi directly into the sauce. Cover and let it simmer for about 5 minutes, or until the gnocchi is tender and cooked through. They’ll soak up the sauce and become wonderfully soft.

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Step 5: Finish with Cheese and Basil

Once the gnocchi is cooked, stir in grated Parmesan cheese and adjust seasoning with salt and pepper. Top with fresh basil just before serving for a burst of freshness.

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How Long to Cook the Creamy Sausage Gnocchi

This dish is fast and fuss-free. From start to finish, it takes about 25 to 30 minutes.

• Browning the sausage: 6–8 minutes
• Simmering the sauce: 3–4 minutes
• Cooking the gnocchi in the sauce: 5–6 minutes
  Once the gnocchi is tender and the sauce is creamy and thickened, it’s ready to serve.

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Tips for Perfect Creamy Sausage Gnocchi

• Use shelf-stable or refrigerated gnocchi: Both work great, but shelf-stable gnocchi is extra convenient and holds up well in the sauce.
• Brown the sausage well: Don’t rush this step—it builds deep flavor into the dish.
• Don’t boil the gnocchi separately: Let it simmer directly in the sauce to absorb all that deliciousness.
• Simmer gently: High heat can break the cream sauce. Keep it on low to medium for the best texture.
• Finish with fresh basil and cheese: They add brightness and balance the richness beautifully.
• Taste before serving: The sausage and cheese are salty, so wait until the end to adjust salt and pepper.

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Watch Out for These Mistakes While Cooking

• Overcooking the gnocchi: They cook fast—usually in 5 minutes or less. Overcooked gnocchi can get mushy.
• Boiling the sauce: A rapid boil can cause the cream to separate. Keep the heat gentle once the cream is added.
• Not draining excess fat from sausage: If your sausage is particularly fatty, drain some of the oil before adding cream, or your sauce might turn greasy.
• Skipping the taste test: The balance of salt depends on the sausage and cheese, so always taste and adjust before serving.
• Adding too much liquid: Resist the urge to add extra broth or water—the gnocchi release starch and thicken the sauce naturally.

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What to Serve With Creamy Sausage Gnocchi?

Crusty Garlic Bread

Perfect for mopping up every last bit of that creamy sauce.

Simple Arugula Salad

A peppery, lightly dressed salad cuts through the richness beautifully.

Roasted Parmesan Broccoli

Oven-roasted broccoli tossed with a touch of cheese brings a crisp contrast.

A Glass of Red Wine

Chianti or Pinot Noir pairs nicely with the sausage and creamy tomato flavors.

Caprese Skewers

Fresh tomatoes, basil, and mozzarella on toothpicks add a refreshing, summery touch.

Lemon-Roasted Asparagus

The brightness of lemon brings great balance to the creaminess of the gnocchi.

Garlic Sautéed Spinach

A quick and easy green that complements the richness without overpowering.

Grapes or Berries for Dessert

Something light and fruity rounds out the meal with a fresh finish.

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Storage Instructions

Creamy Sausage Gnocchi stores well, making it a great option for leftovers. Once cooled, transfer any remaining portions into an airtight container and refrigerate for up to 3 days. When reheating, do so gently over low heat on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce if it has thickened too much.

This dish is not ideal for freezing due to the dairy-based sauce, which can separate and become grainy when thawed. For best results, enjoy it fresh or within a few days.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: ~620
• Protein: 22g
• Fat: 38g
• Saturated Fat: 18g
• Carbohydrates: 47g
• Fiber: 3g
• Sugar: 4g
• Sodium: 980mg
• Cholesterol: 95mg

These values can vary based on the exact ingredients used (especially sausage and cream), so use them as a general guide rather than a strict calculation.

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Frequently Asked Questions

What kind of gnocchi works best for this recipe?

Shelf-stable potato gnocchi is my go-to—it holds up well in the sauce and cooks quickly. Refrigerated or homemade gnocchi also work beautifully.

Can I make this dish ahead of time?

Yes, you can make it a day ahead and reheat gently. Add a splash of cream or milk while reheating to keep the sauce creamy.

How can I make this dish lighter?

Use chicken or turkey sausage, and swap heavy cream for half-and-half or whole milk with a bit of cornstarch to help thicken the sauce.

Can I add vegetables to this recipe?

Absolutely. Spinach, kale, mushrooms, or even peas can be stirred in toward the end for added nutrition and color.

Is this recipe gluten-free?

Not by default—most gnocchi contains wheat. But you can easily make it gluten-free by using certified gluten-free gnocchi and checking that your sausage is also GF.

What should I do if the sauce is too thick?

Add a splash of chicken broth, milk, or cream to thin it out. Stir gently over low heat until smooth again.

How spicy is this dish?

It depends on your sausage choice. Spicy Italian sausage adds heat, while mild keeps it family-friendly. You can also add chili flakes to customize the spice level.

Can I double the recipe?

Definitely. Use a large skillet or Dutch oven and double each ingredient. Cooking time might increase slightly, especially when simmering.

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Conclusion

Creamy Sausage Gnocchi is everything I want in a weeknight dinner—quick, comforting, and full of flavor. It combines the cozy texture of gnocchi with the bold richness of sausage and a dreamy cream sauce that’s both elegant and effortless. Whether you’re feeding a hungry family or just treating yourself, it’s a recipe you’ll turn to again and again. Don’t be surprised if it becomes one of your most-requested meals.

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