Description
30-minute Creamy Sausage Gnocchi with sausage, gnocchi, and cream. Weeknight-friendly comfort food in one pot!
Ingredients
Scale
- 16 oz (454g) shelf-stable or refrigerated potato gnocchi
- 1 lb (454g) Italian sausage, casings removed (sweet or hot, depending on preference)
- 2 tablespoons olive oil
- 1 medium onion (about 1 cup), finely diced
- 4 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1½ cups (360ml) heavy cream
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 2 cups (60g) fresh spinach (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the Italian sausage to the pan and let it cook undisturbed for 2-3 minutes to develop a golden-brown crust on the bottom.
- Use a wooden spoon to break the sausage into bite-sized pieces and continue cooking until browned all over and cooked through, about 5-7 minutes total. The caramelization adds tremendous flavor to your creamy sausage gnocchi.
- Reduce heat to medium and add the diced onions to the pan with the sausage. Cook for 3-4 minutes until onions become translucent and soft, stirring occasionally to prevent burning.
- Add minced garlic to the pan and cook for 30-60 seconds until fragrant. Don’t cook the garlic longer as it can quickly burn and develop bitter flavors.
- Pour in the chicken broth, stirring and scraping the bottom of the pan to release any browned bits – these contain concentrated flavor that enriches your sauce.
- Reduce heat to medium-low and slowly add the heavy cream while stirring continuously. This gradual temperature change prevents the cream from separating.
- Stir in the Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring the sauce to a gentle simmer – avoid boiling as this can break the cream sauce.
- Add the uncooked gnocchi directly to the simmering sauce. Stir gently to coat each piece with sauce. Cover the pan and cook for 3-4 minutes until the gnocchi float to the surface and become tender.
- Once the gnocchi is cooked, remove the lid and stir in ¼ cup of the grated Parmesan cheese until melted and fully incorporated.
- If using spinach, add it now and stir until just wilted, about 1 minute. The residual heat will cook the spinach perfectly while maintaining its bright color.
- Remove the pan from heat and stir in the fresh lemon juice, basil, and parsley. The heat would diminish the bright flavors of these ingredients if added earlier.
- Let the dish rest for 2 minutes before serving – this allows the sauce to thicken to the perfect consistency. Serve with remaining grated Parmesan cheese sprinkled on top.