Creamy Gnocchi Recipe With Italian Sausage

A dreamy creamy gnocchi recipe made with all of your favorites: fresh parmesan cheese, spicy hot Italian sausage, store bought gnocchi for convenience and lots of fragrant sage. ILY!

If there is one creamy gnocchi pasta recipe you’re making, it’s gotta be this one.

It’s rich and comforting in all of the best ways and something magical happens when soft, pillowy gnocchi meets savory sausage in a cream sauce.

It’s a minimal meal but delivers maximum flavor and aside from cooking the gnocchi in a pot, it’s all made in one skillet!

Weeknight meals and one skillet recipes go hand in hand. Some of our other favorite one pan and one skillet meals include this Chicken Marsala Pasta , Chicken Fajita Pasta and this Mediterranean Chicken and Rice recipe is always a hit!

Alright. So are you ready for it?! Best creamy gnocchi recipe of your life waiting for you to dive in. Maybe you just might face plant into the pot I won’t judge!

Ingredient Notes

You can scroll down to the recipe card for the full list of ingredients and measurements.

• Gnocchi: Don’t ask me why Italian Sausage and fluffy gnocchi pair so well together, they just do! I use a store bought gnocchi for ease ( 16 oz. package).
• Hot Italian Sausage: I use a pork sausage but you can use a turkey sausage if you prefer.
• Shallots: Shallots are favored for their mild onion flavor and can be used in the same manner as onions, I just love the shallot flavor in this meal. Feel free to use a white or yellow onion if you don’t have shallots on hand.
• Fresh sage: A quintessential fall ingredients dontcha think?!
• Flour & Butter: The ratio of fat to flour determines the thickness of your sauce. This recipe uses 2 Tbsp. flour and 2 Tbsp. butter for a medium thickness. The ratio should always be 1:1.
• Heavy cream & Milk: Cold milk and cream will cause the sauce to clump so let the cream and milk sit out at room temperature before adding to the roux. I like using cream for a creamier, thicker sauce but feel free to use all milk if you prefer.

Step by Step Directions

Be sure to scroll down to the recipe card for the full recipe instructions.

1. Cook gnocchi according to package directions. Drain, drizzle with olive oil so they don’t stick together and set aside.
2. Heat olive oil in a large frying pan over medium heat, add shallots and garlic, then the sausage; cook.
3. Add butter to same pan, whisk in flour. Slowly whisk in milk and cream.
4. Bring sauce to simmer to thicken, add in salt, pepper and sage.
5. Stir in gnocchi and parmesan cheese and enjoy.

Tips and Variations

• Add in fresh spinach or kale for some greens.
• I love using the combination of milk and cream but use all milk for a less rich sauce.
• Use turkey sausage or even ground turkey if preferred. Or you could leave the meat out altogether!
• Add chili flakes for even more spice.
• The sauce thickens as it cools, so when reheating add cream or broth before serving.
• Be sure to use fresh sage for optimal flavor.

More Pasta Recipes You Will Love

Chicken Baked Ziti

Chicken Alfredo Pasta Bake with Broccoli

Easy Chicken Caprese Pasta

Shrimp Scampi Pasta

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Creamy Gnocchi with Italian Sausage

Ingredients

• 1, 16 oz. pkg. gnocchi
• 1 Tbsp. olive oil
• 1/2 shallot, minced
• 3 cloves garlic, crushed
• 1 lb. hot Italian sausage
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 1/2 cups whole milk, room temperature
• 1/2 cup heavy cream, room temperature
• 1/2 tsp. salt, plus more to taste
• 2 Tbsp. fresh sage, chopped
• pepper to taste
• 1/2 cup Parmesan, freshly grated

Instructions

• Cook gnocchi according to package directions. Drain, drizzle with olive oil so they don’t stick together and set aside. 1, 16 oz. pkg. gnocchi, 1 Tbsp. olive oil
• Heat olive oil in a large frying pan over medium heat. Once hot, add shallots and cook, stirring occasionally for about 2 minutes. Season with a pinch of salt. Add garlic and stir until fragrant, about 30 seconds. 1/2 shallot, minced, 3 cloves garlic, crushed
• Add in Italian sausage and cook, crumbling it up, until browned. About 5-7 minutes. 1 lb. hot Italian sausage
• Add butter to pan and allow it to melt. Whisk in flour and stir all together with the sausage. 2 Tbsp. butter, 2 Tbsp. flour
• Slowly and gradually whisk in milk and cream. Stirring constantly, until the sauce begins to boil and thicken. Sauce may appear thin, but it will thicken as it cooks, and thicken further when gnocchi is added in. 1 1/2 cups whole milk, room temperature, 1/2 cup heavy cream, room temperature
• Season with salt & pepper. Stir in sage and Parmesan cheese. 1/2 tsp. salt, plus more to taste, 2 Tbsp. fresh sage, chopped, pepper to taste, 1/2 cup Parmesan, freshly grated
• Stir in gnocchi and enjoy immediately.

Video

Notes

• Heavy cream & Milk: Cold milk and cream will cause the sauce to clump so let the cream and milk sit out at room temperature before adding to the roux.
• Use turkey sausage or even ground turkey if preferred.
• Add chili flakes for even more spice.
• The sauce thickens as it cools, so when reheating add cream or broth before serving.
• Be sure to use fresh sage for optimal flavor.

Nutrition