Creamy Italian Gnocchi with Sausage, Mushrooms, and Spinach

Creamy Italian Gnocchi with Sausage, Mushrooms, and Spinach is a quick and easy 30-minute one-pot meal that will impress your family, friends, and guests! The delicious potato dumplings are smothered in a flavorful homemade cream sauce that features garlic, paprika, red pepper flakes, and juices from hot Italian sausage!

The best creamy gnocchi

I love gnocchi and have so many delicious and popular recipes on my site showcasing these little potato dumplings (check out this sausage gnocchi with tomato sauce or family-favorite Tuscan chicken gnocchi). This cozy and comforting recipe features bold flavors (spicy Italian sausage) combined with the most amazing, luscious creamy sauce made with garlic, paprika, and red pepper flakes. The veggies (spinach and portobello mushrooms) complete the picture perfectly! What I love the best is that this recipe is very flexible and can be easily adjusted depending on what you have available or your diet preferences (more details on that below).

Why you'll love it

• 30-Minute one-pot meal. Everything is cooked in one pot, 30 minutes from start to finish, flat! The cleanup is a breeze! Creamy Italian sausage gnocchi is a perfect meal for those busy weeknights when you don't have much time to fiddle in the kitchen.
• Bold flavors + the best cream sauce. The creamy sauce is made completely from scratch with garlic, paprika, and red pepper flakes, and infused with bold flavors from the spicy Italian sausage! This comfort food dinner is sure to become a family favorite!

Main Ingredients and Substitutions

I love that the creamy sausage gnocchi is a super-flexible recipe that can be easily adjusted. Below are the main ingredients and possible variations, including dairy-free and gluten-free options.

• Gnocchi. I used store-bought shelf-stable potato gnocchi, the De Cecco brand. I also love using the Delallo brand, made with 85% potatoes. Both of these brands sell gnocchi made in Italy, and I love that! This recipe will also work with frozen gnocchi or cauliflower gnocchi (such as those sold at Trader Joe's). Make it gluten-free using Deallalo's GF gnocchi!
• Sausage. I used hot Italian sausage links (casings removed, sausage links sliced). You can also use mild or sweet Italian sausage - and add some spice to it! Or, use chicken or turkey sausage.
• Greens. I use fresh spinach, you can also use frozen. Just thaw and drain it well from any liquid. Kale or Swiss chard work great, too!
• Mushrooms. I used portobello mushrooms and highly recommend them! They have a rich, almost "meaty" flavor that adds so much depth to the creamy gnocchi. The next best choice would be darker-colored mushrooms, such as baby bellas, crimini, or shiitake.
• Heavy cream provides the desired creaminess. You can lighten it up using half-and-half instead. Make creamy sausage gnocchi dairy-free with unsweetened coconut milk, cashew milk, oat, or almond milk. The recipe card has more tips on that.
• Chicken broth is combined with heavy cream to cook the gnocchi. You can also use vegetable or beef broth (or stock). Or even water if you don't have chicken stock available.
• Italian seasoning adds a ton of flavor. You can also use dried oregano or Herbs de Provance instead.
• Paprika is another spice that adds color and flavor to this dish. Regular or smoked kind both work great!
• Garlic. I used fresh minced garlic. It adds aroma and pungency to any dish.
• Salt and pepper. Use those to taste. I recommend using freshly ground or coarse black pepper.
• Red pepper flakes will add heat. Use these sparingly - they add heat fast!

What is gnocchi?

Gnocchi is dumplings made of small lumps of dough. The gnocchi dough is usually made by combining wheat flour, potatoes, eggs, and seasonings.  Technically, gnocchi is not pasta (since they are made as dumplings), however, gnocchi is often categorized as pasta.

Best gnocchi to use

• Potato gnocchi. I used shelf-stable De Cecco brand gnocchi. I also love Delallo brand gnocchi, made with 85% potatoes. Both brands sell gnocchi made in Italy.
• Gluten-free gnocchi will make this recipe gluten-free. The Dellalo brand has great-tasting GF gnocchi!
• Cauliflower gnocchi, such as those sold at Trader's Joe, works great, too!
• Frozen or homemade kind will work great, too!

Best sausage to use

• Hot Italian sausage links. I used 19 oz of hot Italian sausage links in casings (Johnsonville brand). I removed the casings from the 5 sausage links and sliced them.
• Sweet or mild Italian sausage. You can also use sweet or mild Italian sausage - in this case, I do recommend adding a generous amount of seasonings, such as red pepper flakes, smoked paprika, Italian seasoning, and dried oregano.
• Crumbled Italian sausage works great too!

What else can you substitute for sausage?

You can also use ground beef or chicken sausage - in that case I recommend seasoning the meat generously with salt, pepper, smoked paprika, Italian seasoning, and red pepper flakes (if you like heat).

Do you have to pre-cook the gnocchi?

No, the gnocchi will cook in the same pot that you will use to cook the sausage, and veggies, and to make the sauce! You will add the uncooked gnocchi directly to the sauce (heavy cream + chicken broth). This minimizes the cleanup and turns this recipe into a quick and easy one-pot meal!

How to make it dairy-free

• Use full-fat or lite unsweetened coconut milk - either work.
• You can also use almond milk, cashew milk, or oat milk. Gnocchi releases a lot of starch as it cooks, so even thinner dairy-free milk alternatives would work great.

How to make it gluten-free

Dellalo brand has amazing gluten-free gnocchi available online or in some grocery stores.  Just make sure to check the label.

Storage and reheating tips

• Fridge. Store creamy Italian sausage gnocchi in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing this because cream sauces tend to lose their texture and separate into grease when thawed and reheated.
• Reheat in the microwave oven. Reheat the refrigerated leftovers in a microwave oven for about 30 seconds. Stir, taste, and reheat gently for 30 seconds more, if needed. Reheat on the lowest setting to prevent the sauce from separating.
• Reheat on the stovetop. Reheat creamy gnocchi in a saucepan on the stovetop on low-medium heat. Add a small amount of heavy cream, half-and-half, or milk to thin out the sauce.

What to serve with creamy gnocchi

• Bread. A slice of crusty bread is perfect for dipping into the creamy goodness of this gnocchi sauce.
• Green salad is a must! This comforting meal features a luscious cream sauce, and you'll want to balance out the richness of this recipe with a fresh salad! Here are my recommendations:
• Simple Spinach Salad with Parmesan and Pine Nuts
• Greek Salad
• Apple Spinach Salad with Pecans, Cranberries, and Goat Cheese
• Tomato Cucumber Avocado Salad
• Beet and Burrata Salad

Other gnocchi recipes

• Creamy Tuscan Chicken Gnocchi
• Creamy Sausage Gnocchi with Spinach and Tomato Sauce
• Shrimp Gnocchi
• Creamy Chicken Gnocchi Soup
• Creamy Chicken Gnocchi with Mushrooms and Spinach
• Creamy Pumpkin Gnocchi with Spinach and Sausage

4.70 from 33 votes

Creamy Italian Gnocchi with Sausage, Mushrooms, and Spinach

Creamy Italian Gnocchi with Sausage, Mushrooms, and Spinach is a quick and easy 30-minute one-pot meal that will impress your family, friends, and guests! The delicious potato dumplings are smothered in a flavorful homemade cream sauce that features garlic, paprika, red pepper flakes, and juices from hot Italian sausage!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4

Calories per serving 939 kcal

Author: Julia

Ingredients

Mushrooms

• 1 tablespoon olive oil
• 2 large portobello mushrooms diced

Sausage

• 1 tablespoon olive oil
• 19 oz hot Italian sausage links (casings removed - I used 5 sausage links)

Gnocchi

• 16 oz potato gnocchi
• ½ cup chicken broth
• 1 cup heavy cream or half-and-half
• 4 cloves garlic minced
• ½ teaspoon Italian seasoning or Herbs from Provence
• ½ teaspoon paprika or more
• 5 oz fresh spinach
• salt to taste
• coarsely ground black pepper to taste
• red pepper flakes to taste

US Customary - Metric

Instructions 

Cook mushrooms

• Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Add half of the diced mushrooms (seasoned generously with salt and pepper) and cook them on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove them to a plate.

Cook sausage

• Heat 1 tablespoon of olive oil in the same, now empty, skillet over medium heat. Remove sausage from the casings and slice it.
• Add the sliced sausage to the skillet and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
• Add uncooked gnocchi to the sausage and brown it lightly on medium heat for about 1 or 2 minutes.

Make creamy sauce

• In the same skillet as the sausage and gnocchi, add chicken broth, heavy cream, minced garlic, Italian seasoning, and paprika. Then, add the remaining half of the uncooked mushrooms.
• Stir and bring to a boil on medium heat. Cover with a lid, and simmer the gnocchi for about 5 minutes on medium or low-medium heat.
• Add fresh spinach, and cook on low-medium heat, stirring frequently, for 5 more minutes until it wilts to your liking.
• Cook longer if you want a thicker sauce (this is especially true if you use a half-and-half or thinner dairy-free milk alternative).

Assembly

• Season with salt and freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if needed.
• Top with the remaining half of the cooked mushrooms.

Notes

• Best gnocchi to use. I used store-bought shelf-stable potato gnocchi, the De Cecco brand. I also love using the Delallo brand, which is made with 85% potatoes. These brands sell gnocchi made in Italy, and I love that! This recipe will also work with frozen or cauliflower gnocchi (such as those sold at Trader Joe's). 
• Can you make it gluten-free? Yes! Gluten-free gnocchi is available online or in some grocery stores. The Dellalo brand has delicious GF gnocchi. Just make sure to check the label.
• Can you make it dairy-free? Yes, use full-fat or lite unsweetened coconut milk instead of heavy cream.  You can also use almond milk, cashew milk, or oat milk. Gnocchi releases a lot of starch as it cooks, so even thinner dairy-free milk alternatives would work great. If using thinner milk alternatives, use a smaller amount (⅔ cup instead of 1 cup) and add more as the sauce thickens. Simmer gnocchi longer to thicken the sauce even more, as gnocchi releases more starch the longer you cook it.
• Make it lighter using half-and-half instead of heavy cream. If you prefer a thicker sauce, simply simmer it longer so the gnocchi releases more starch. Then, remove it from the heat and let it rest covered, which will naturally thicken the sauce.
• Toppings. Serve gnocchi in shallow pasta bowls or on large plates. Garnish with fresh herbs, such as snipped thyme or chopped basil, and red pepper flakes, if you like. On top, sprinkle freshly grated or shaved Parmesan, Asiago, or Pecorino Romano cheese.
• What to serve with this? Serve creamy sausage gnocchi with the fresh salad to contrast the richness of the sauce and a slice of bread to clean out the plate! I provide salad recipe ideas above the recipe card!

Nutrition

Nutrition Information

Creamy Italian Gnocchi with Sausage, Mushrooms, and Spinach

Amount per Serving

Calories

939

% Daily Value*

Fat

 

72

g

111

%

Saturated Fat

 

30

g

188

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

7

g

Monounsaturated Fat

 

30

g

Cholesterol

 

170

mg

57

%

Sodium

 

1526

mg

66

%

Potassium

 

774

mg

22

%

Carbohydrates

 

47

g

16

%

Fiber

 

4

g

17

%

Sugar

 

3

g

3

%

Protein

 

28

g

56

%

Vitamin A

 

4326

IU

87

%

Vitamin C

 

14

mg

17

%

Calcium

 

134

mg

13

%

Iron

 

7

mg

39

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword creamy gnocchi, gnocchi with sausage

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