One-Pan Sausage Gnocchi – A Cozy, Weeknight Comfort Meal

If you’re craving something hearty with minimal cleanup, this one-pan sausage gnocchi hits the mark. It’s rich, comforting, and ready in around 30 minutes. You get crispy, pillowy gnocchi tossed with savory sausage, tomatoes, and greens—all in a single skillet.

The flavors are big, but the method is simple. It’s the kind of recipe you’ll keep going back to when you want something satisfying without a lot of fuss.

One-Pan Sausage Gnocchi - A Cozy, Weeknight Comfort Meal

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound (450 g) Italian sausage (sweet or hot, casings removed)
• 1 pound (450 g) potato gnocchi (shelf-stable, refrigerated, or frozen; no pre-boil needed)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
• 1/2 cup low-sodium chicken broth (plus more as needed)
• 1/2 cup heavy cream (or 1/3 cup cream + 2 tablespoons milk)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 cups baby spinach (or 1 cup chopped kale)
• 1/2 cup grated Parmesan, plus more for serving
• 2 tablespoons olive oil (divided)
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish (optional)
• Lemon zest, optional but recommended for brightness

Method

 

1. Brown the sausage. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, 5–7 minutes. Transfer to a plate, leaving drippings in the pan.
2. Sear the gnocchi. Add the remaining 1 tablespoon oil. Add the gnocchi in an even layer. Let it sit for 2–3 minutes without stirring to develop color, then toss and cook another 2–3 minutes until golden in spots. If the pan looks dry, add a drizzle more oil.
3. Soften aromatics. Push the gnocchi to the edges. Add onion to the center and cook 2 minutes, stirring. Add garlic and cook 30 seconds until fragrant. Stir everything together.
4. Build the sauce. Add cherry tomatoes and cook 1–2 minutes until they start to burst. Pour in chicken broth and bring to a gentle simmer. Return the sausage to the pan. Stir in crushed red pepper flakes if using.
5. Make it creamy. Reduce heat to medium-low. Stir in the cream. Let it bubble for 2–3 minutes to thicken slightly, adding a splash more broth if it gets too tight. The gnocchi should be tender; if not, cover and cook 1–2 more minutes.
6. Finish and season. Fold in spinach until wilted, about 30–60 seconds. Stir in Parmesan. Taste and season with salt and black pepper. Add lemon zest for brightness if you like.
7. Serve. Top with extra Parmesan and fresh herbs. Serve hot, straight from the pan.

What Makes This Special

This recipe uses shelf-stable or refrigerated gnocchi and browns it directly in the pan, so it gets a golden crust without boiling. The sausage brings built-in seasoning, so you don’t need a long spice list.

A splash of cream or broth pulls everything together into a silky sauce. You can add spinach or kale for a fresh finish and a pop of color. Best of all, it all happens in one pan, which means fast cooking and easy cleanup.

Ingredients

• 1 pound (450 g) Italian sausage (sweet or hot, casings removed)
• 1 pound (450 g) potato gnocchi (shelf-stable, refrigerated, or frozen; no pre-boil needed)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
• 1/2 cup low-sodium chicken broth (plus more as needed)
• 1/2 cup heavy cream (or 1/3 cup cream + 2 tablespoons milk)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 cups baby spinach (or 1 cup chopped kale)
• 1/2 cup grated Parmesan, plus more for serving
• 2 tablespoons olive oil (divided)
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish (optional)
• Lemon zest, optional but recommended for brightness

Instructions

1. Brown the sausage. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

   Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, 5–7 minutes. Transfer to a plate, leaving drippings in the pan.

2. Sear the gnocchi. Add the remaining 1 tablespoon oil. Add the gnocchi in an even layer.

   Let it sit for 2–3 minutes without stirring to develop color, then toss and cook another 2–3 minutes until golden in spots. If the pan looks dry, add a drizzle more oil.

3. Soften aromatics. Push the gnocchi to the edges. Add onion to the center and cook 2 minutes, stirring.

   Add garlic and cook 30 seconds until fragrant. Stir everything together.

4. Build the sauce. Add cherry tomatoes and cook 1–2 minutes until they start to burst. Pour in chicken broth and bring to a gentle simmer.

   Return the sausage to the pan. Stir in crushed red pepper flakes if using.

5. Make it creamy. Reduce heat to medium-low. Stir in the cream.

   Let it bubble for 2–3 minutes to thicken slightly, adding a splash more broth if it gets too tight. The gnocchi should be tender; if not, cover and cook 1–2 more minutes.

6. Finish and season. Fold in spinach until wilted, about 30–60 seconds. Stir in Parmesan.

   Taste and season with salt and black pepper. Add lemon zest for brightness if you like.

7. Serve. Top with extra Parmesan and fresh herbs. Serve hot, straight from the pan.

Keeping It Fresh

Leftovers keep well for 2–3 days in an airtight container.

The sauce thickens as it sits, so add a splash of water or broth when reheating. Reheat gently on the stovetop over low heat to keep the gnocchi tender. If using the microwave, cover loosely and heat in short bursts, stirring in between.

For best texture, avoid freezing; gnocchi can turn mushy after thawing.

Benefits of This Recipe

• Fast and weeknight-friendly: From start to finish in about 30 minutes.
• Minimal cleanup: One pan, big payoff.
• Balanced comfort: Crispy gnocchi, savory sausage, creamy sauce, and fresh greens.
• Flexible: Works with chicken or turkey sausage, different greens, and various dairy options.
• Budget-smart: Uses affordable pantry and fridge staples.

What Not to Do

• Don’t overcrowd the pan. Gnocchi won’t brown if it’s piled up. Give it space for that golden crust.
• Don’t skip seasoning. Sausage is salty, but the sauce still needs a final taste-and-adjust with salt and pepper.
• Don’t boil the gnocchi first. You’ll lose the sear and end up with a gummy texture.
• Don’t crank the heat too high with cream. Keep it to a gentle simmer to avoid splitting.
• Don’t add greens too early. They’ll overcook and lose color. Stir them in at the end.

Alternatives

• Protein swaps: Use turkey sausage, chicken sausage, or plant-based sausage.

  For a lighter option, try ground chicken with extra fennel, garlic, and paprika.

• Dairy-free: Swap cream for full-fat coconut milk or a cashew cream. Use a dairy-free Parmesan-style topping.
• Tomato-forward: Add 1/2 cup tomato sauce or passata instead of some broth for a rosé-style sauce.
• Veggie add-ins: Mushrooms, zucchini, or bell peppers sauté nicely with the onions. Peas are great stirred in at the end.
• Herb twists: Try thyme or rosemary with the onions, or finish with basil pesto for extra punch.
• Heat level: Use hot Italian sausage or add extra red pepper flakes for more kick.
• Lighter version: Use half-and-half instead of cream and add more broth for a thinner sauce.

FAQ

Can I use frozen gnocchi?

Yes.

Add it straight to the pan from frozen. You may need an extra minute or two to get a good sear, and you might need a splash more broth to help it cook through.

What size skillet should I use?

A large 12-inch skillet works best so the gnocchi can brown properly. Cast iron or stainless steel gives the best sear, but a large nonstick pan also works.

How do I prevent the sauce from getting too thick?

Keep extra broth on hand and add small splashes as it cooks.

The gnocchi absorbs liquid, so loosen the sauce right before serving if it tightens up.

Can I make it ahead?

This dish is best fresh, but you can brown the sausage and chop the aromatics in advance. Assemble and cook when you’re ready to eat for the best texture.

What if I don’t have cream?

Use half-and-half or stir in a knob of cream cheese with extra broth. Even a pat of butter plus a bit more Parmesan can create a silky finish.

Is there a way to make it less rich?

Use turkey sausage, swap cream for milk or extra broth, and add more greens like spinach or kale.

A squeeze of lemon also brightens and lightens the overall feel.

Can I use gluten-free gnocchi?

Absolutely. Many brands offer gluten-free versions that sear well. Follow the same steps and adjust liquid as needed.

How spicy is it?

It depends on your sausage.

Sweet Italian sausage is mild. Add red pepper flakes to taste if you want more heat.

What cheese works besides Parmesan?

Pecorino Romano adds a saltier, sharper bite. You can also finish with a little mozzarella for extra creaminess, but add it off heat to avoid stringiness.

Can I skip the tomatoes?

Yes.

Replace them with a splash of white wine and a little extra broth for a simple cream sauce. A spoonful of sun-dried tomatoes also adds tang without extra liquid.

Wrapping Up

One-pan sausage gnocchi is simple, fast, and deeply satisfying. You get golden edges, a cozy sauce, and fresh greens in every bite, with hardly any cleanup.

Keep the core method the same—brown, sear, simmer, finish—and you can tweak it based on what you have. It’s a reliable go-to for busy nights and a comforting favorite for anyone at the table.