Creamy Italian gnocchi with sausage, mushrooms, and spinach is a rich, comforting dish that comes together in just one pot. If you’re searching for easy dinner recipes, this one delivers tender potato dumplings coated in a flavorful cream sauce with bold, savory notes.
Everything cooks in a single pan, making it perfect for nights when you want something satisfying without a lot of cleanup. In about 30 minutes, you’ll have a hearty meal that feels a little special but doesn’t require much effort.
The sauce is made from scratch with garlic, paprika, and red pepper flakes, then infused with the juices from the sausage. It’s creamy, slightly spicy, and full of depth, coating every bite of gnocchi, mushrooms, and spinach.
Gnocchi itself is made from small, soft dumplings, usually combining potatoes, flour, eggs, and seasoning. While it’s often grouped with pasta, it has a texture that’s a bit more delicate and pillowy.
You can use a variety of gnocchi for this recipe depending on what you have on hand. Potato gnocchi is classic, but gluten-free, cauliflower, frozen, or even homemade versions all work well and adapt easily to this dish.
Creamy Gnocchi with Sausage and Spinach
Creamy Italian gnocchi with sausage, mushrooms, and spinach is a rich, comforting dish that comes together in just one pot. If you’re searching for easy dinner recipes, this one delivers tender potato dumplings coated in a flavorful cream sauce with bold, savory notes.
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
Instructions
Step-By-Step Instructions
Please leave a star rating and comment to let us know how you liked this recipe!
Notes
- For the best results, use shelf-stable potato gnocchi. Brands like De Cecco or Delallo (which uses a high percentage of potatoes) work especially well. This recipe also works with frozen or cauliflower gnocchi.
- To make it gluten-free, use gluten-free gnocchi, which is available online or in some grocery stores. Be sure to check the label before using.
- For a dairy-free version, substitute the heavy cream with full-fat or light unsweetened coconut milk. Almond milk, cashew milk, or oat milk can also be used. Since gnocchi releases starch as it cooks, even thinner milk alternatives will thicken the sauce. If using a lighter milk, start with about 2/3 cup and add more as needed while cooking.
- For a lighter option, use half-and-half instead of heavy cream. If you prefer a thicker sauce, let it simmer longer so the gnocchi releases more starch. You can also remove it from the heat and let it rest, covered, to naturally thicken.
- Serve in shallow bowls or on plates, and garnish with fresh herbs like thyme or basil, along with red pepper flakes if desired. Finish with freshly grated Parmesan, Asiago, or Pecorino Romano.
- This dish pairs well with a fresh salad to balance the richness, and a slice of bread to soak up the sauce.
Please leave a star rating and comment to let us know how you liked this recipe!
Skip to Recipe