This creamy gnocchi pasta is an easy one pot recipe to make under 20 minutes! It has a little kick with italian sausage that is balanced with a creamy white sauce. If you like gnocchi, you’ll love this comfort dish!
Adding the sausage
For a little extra protein and italian flare, I like to add italian sausage, either pork or chicken. Since this recipe only needs 3 sausages, I will typically buy 3 sausage links from the deli and mix and match them by getting 2 sweet italian and 1 spicy italian sausage to give it a little extra kick. If you want, you can buy the 5-pack of italian sausages and use only 3 (or heck, if you want a lot of sausage, add all 5)! Just remove the sausage meat from the casing and crumble it into your skillet.
Choosing the gnocchi
There are so many brands of gnocchi to choose from. For this particular recipe, I recommend buying the boxed gnocchi on the shelf that is not in the refrigerated section. I found that the refrigerated gnocchi became a little too soft and soggy. The boxed gnocchi definitely holds up better especially since it is immersed in a creamy sauce while cooking.
My favorite brand of boxed gnocchi is DeLallo, made in Italy. Their gnocchi has a light, pillowy texture with a savory potato flavor.
Adding in the extras...
This recipe uses garlic, sun-dried tomatoes, and spinach. If you want to add basil, go for it! Don’t forget to top it off with cheese!
What to pair with gnocchi
Since this dish is quite filling, you might want to consider serving it with a side salad or foccacia bread (I’m guilty of dipping it into the creamy sauce- so delish)!
If you are looking for another italian dish, check out my other recipe Creamy Garlic Shrimp.
Leave a comment below!
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How did your gnocchi turn out?
Creamy Gnocchi with Italian Sausage
Ingredients
- 3 links italian sausage
- 1 tbsp minced garlic
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup sun-dried tomatoes
- 1 tbsp lemon juice
- 1 pound potato gnocchi
- 2 handfuls fresh spinach
- 1/4 cup parmesan cheese grated or shredded
- salt & pepper
Instructions
- Remove the sausage meat from their casings and crumble it into your pan. Cook over medium heat until thoroughly cooked.
- Once the sausage is cooked, add in the garlic and cook for 30 seconds.
- Add in the chicken broth, heavy cream, sun-dried tomatoes, lemon juice, and gnocchi. Stir.
- Cover the pan with a lid and cook over medium heat for 5 minutes.
- Add in the spinach and stir until spinach is wilted.
- Add in the parmesan cheese and season with a pinch of salt and pepper. Enjoy!
Notes
- The gnocchi I used was in a box on the shelf, not in the refrigerated section. You do not need to cook the gnocchi prior since it cooks in the cream sauce.
- I like to mix-and-match my sausages, by using 1 hot italian sausage and 2 sweet italian sausages. You can use any assortment that you like- hot, mild, or sweet. Using either pork or chicken sausages work well for this recipe.