THE RECIPE JOURNAL · Main Course
Creamy Sausage Gnocchi Made in One Skillet
This easy, one-pan dish combines tender gnocchi with savory sausage in a rich, creamy sauce for a comforting meal. Perfect for busy weeknights when you want something delicious without the fuss.
FROM THE KITCHEN • Creamy Sausage Gnocchi Made in One Skillet
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Brown Sausage and Veggies
Start by heating some olive oil in a large skillet over medium-high heat. Toss in the sausage and let it cook for about 5 minutes until it's browned. Next, add the mushrooms and onion, cooking everything until they’re nice and soft, which should take around 4 minutes. Stir in the garlic and cook for another minute until you can really smell the aroma.
02
Simmer Gnocchi Mixture
Pour in the wine and Dijon mustard, giving everything a good stir. Add the gnocchi along with the half-and-half, then bring the mixture to a gentle simmer. Turn the heat down to medium, cover the skillet, and let it cook for about 5 minutes.
03
Stir in Spinach and Cheese
Take off the lid and stir in the spinach and Parmesan cheese. Keep cooking just until the sauce thickens up a bit and the cheese melts, which should only take a minute or so. Serve it up on plates and sprinkle with some crushed chili flakes for a little kick.
Why you’ll love it
This dish is a perfect blend of creamy, savory, and comforting flavors. It comes together quickly in one pan, making it ideal for busy weeknights. Plus, the tender gnocchi soaks up the sauce beautifully, creating a satisfying meal everyone will enjoy.
How to serve
Serve with a sprinkle of freshly grated Parmesan and chopped parsley for brightness. A simple green salad or steamed vegetables make great side dishes. Garlic bread also pairs nicely to soak up any extra sauce.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if needed. Avoid freezing, as the cream sauce may separate.
