Can I use dried gnocchi instead of fresh?

Fresh refrigerated gnocchi is strongly recommended for this recipe. Dried gnocchi requires more liquid and longer cooking time, which would change the consistency of the sauce. If dried is all you have, cook it separately according to package directions, then add it to the sauce at the end.

What can I substitute for the white wine?

Chicken stock makes a great substitute if you prefer not to use wine. You can add a teaspoon of lemon juice for acidity if you'd like. The flavor will be slightly different but still delicious.

Can I make this vegetarian?

Absolutely! Replace the Italian sausage with a plant-based alternative or sautéed mushrooms for a meaty texture without the meat. You might want to add some Italian herbs (oregano, basil, thyme) to compensate for the seasoning that would have come from the sausage.

My sauce split and looks grainy—what happened?

This usually happens when cream is added to a very hot mixture or boiled too vigorously. To fix it, try removing from heat and whisking in a tablespoon of cold butter, or add a splash more cream and gently warm without boiling.

One-pan Creamy Sausage Gnocchi Recipe

Name: One-pan Creamy Sausage Gnocchi Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 500 g (1 lb 2 oz) Italian pork sausages, casings removed; 1 tbsp freshly minced garlic; 2 tbsp tomato paste (concentrated puree); ½ cup (125 ml) white wine (or substitute with chicken stock); 400 g (14 oz) canned crushed tomatoes; 1 cup (250 ml) thickened (heavy) cream; 500 g (1 lb 2 oz) fresh gnocchi (from the refrigerated aisle, see note); 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; Fresh basil leaves, to serve; Chili (red pepper) flakes, to serve

Description

One-Pan Creamy Sausage Gnocchi is a quick and indulgent meal that’s perfect for busy weeknights. Italian sausage, tender gnocchi, fresh spinach, and a rich creamy tomato sauce come together in just one pan for easy preparation and cleanup. This comforting dish is packed with flavor and is ready in just 20 minutes!

Ingredients

Units Scale

Base Ingredients

1 tbsp olive oil
500 g (1 lb 2 oz) Italian pork sausages, casings removed
1 tbsp freshly minced garlic
2 tbsp tomato paste (concentrated puree)
1/2 cup (125 ml) white wine (or substitute with chicken stock)
400 g (14 oz) canned crushed tomatoes
1 cup (250 ml) thickened (heavy) cream

Gnocchi and Add-ins

500 g (1 lb 2 oz) fresh gnocchi (from the refrigerated aisle, see note)
120 g (4 oz) fresh baby spinach
1/2 cup (50 g) freshly grated parmesan, plus extra to serve

Seasonings and Garnish

Sea salt flakes, to taste
Cracked black pepper, to taste
Fresh basil leaves, to serve
Chili (red pepper) flakes, to serve

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Instructions

Heat the Olive Oil
Heat 1 tablespoon of olive oil in a large, deep, heavy-based pan over medium-high heat.
Cook the Sausages
Add the sausages (casings removed) to the pan. Using a wooden spoon, break the sausages into small pieces. Cook for 4–5 minutes or until fully cooked and browned.
Sauté the Garlic
Add 1 tablespoon of minced garlic to the pan. Cook, stirring, for about 30 seconds until fragrant.
Incorporate the Tomato Paste
Add 2 tablespoons of tomato paste to the pan and cook, stirring, for another 30 seconds.
Deglaze with White Wine
Pour in ½ cup of white wine (or chicken stock). Cook for 1–2 minutes until most of the liquid has evaporated.
Add Tomatoes and Cream
Stir in the canned crushed tomatoes and heavy cream. Bring the mixture to a gentle simmer.
Cook the Gnocchi
Add 500 g of fresh gnocchi to the pan. Cover and cook for 5 minutes.
Thicken the Sauce
Stir the gnocchi and cook uncovered for another 2–3 minutes, or until the sauce has thickened to your preference and the gnocchi is cooked through.
Finish with Spinach and Parmesan
Remove the pan from heat. Stir in the fresh baby spinach and ½ cup of grated parmesan. Mix until the spinach has wilted.
Season and Serve
Season the dish with sea salt flakes and cracked black pepper to taste. Garnish with fresh basil and chili flakes before serving. Enjoy!

Notes

To remove sausage casings, you can either squeeze the filling out or use a knife to cut down the side of the sausage and peel off the casing easily.
This recipe requires fresh gnocchi from the refrigerated aisle. Dry gnocchi will not work as well due to different cooking times and texture. Alternatively, fresh torn lasagne sheets or pappardelle can be used.

Nutrition

Serving Size: 1 Serving
Calories: 610kcal
Sugar: 6g
Sodium: 1180mg
Fat: 35g
Saturated Fat: 16g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 22g
Cholesterol: 105mg