Baked Gnocchi with Sausage

Prep Time 5 minutes
Total Time 40 minutes
Servings 5

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This Baked Gnocchi with Sausage is a quick and easy one-pot meal. It has a creamy sauce made with sauteed onions, Italian sausage, garlic and spinach, baked until tender and bubbly.

If you love Italian sausage, try my Italian Sausage Soup recipe or my Sausage Orzo Soup next!

overhead image of baked gnocchi with sausage in a black skillet with spoon stuck in.

If you don’t regularly cook with gnocchi, then it’s time to start!

Whether it’s Gnocchi with Sausage, Spinach, and Tomatoes, Chicken Gnocchi Soup, Italian Sausage Gnocchi Skillet, or this Baked Gnocchi with Sausage, you might find yourself going for that bag more often.

Gnocchi are little pillowy bites of deliciousness, generally thought of as pasta but made with mashed potatoes (or sometimes ricotta) plus flour instead of just four.

They are cozy and comforting and pair well with so many things!

This Baked Gnocchi with Sausage is so flavorful, packed with simple ingredients, and made in just one pot.

Oh, and it takes just 5 minutes to prep!

Found a great deal on Italian sausage? Try this Orecchiette Pasta with Sausage, Three Cheese Gnocchi Bake or this Italian Sausage Gnocchi Soup next!

Ingredients Needed:

ingredients needed for baked gnocchi with sausage.
  • Italian Sausage: just use your favorite variety. Sweet or spicy will add tons of delicious flavor.
  • Onion and Garlic: a classic combination to create a flavor base. Use freshly chopped garlic for the best flavor.
  • Seasonings: we’re heightening the flavors in the sausage with a little bit of Italian seasoning, salt, and black pepper.
  • All-Purpose Flour: helps to thicken the cream sauce.
  • Chicken Broth: I prefer to use low sodium chicken broth. If you use regular, you may want to add less salt yourself. That way you can add it to taste before serving.
  • Heavy Whipping Cream: heavy whipping cream creates the richest flavor. Feel free to use a lighter cream or milk, but it may not be as creamy.
  • Gnocchi: no need to cook it first! The gnocchi bakes right in the oven.
  • Chopped Spinach: for some color and nutritional value!
  • Cheese: shredded mozzarella and grated parmesan.
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How to Make Baked Gnocchi with Sausage

This delicious Baked Gnocchi is a simple, complete meal that’s ready with just 5 minutes of prep!

  1. Brown the sausage and aromatics: Cook the sausage and onion together in an oven-safe skillet until browned, then stir in garlic and seasonings. Cook for 1 minute.
  2. Make the roux: Sprinkle in the flour, then cook and stir until no white remains.
  3. Make the sauce: Add the chicken broth and cream and cook until slightly thickened.
  4. Add gnocchi: Stir in the gnocchi and spinach, mix to combine.
  5. Sprinkle with cheese: mozzarella and Parmesan, or choose your favorite varieties.
  6. Bake and broil: Cover the skillet and bake. Before removing from the oven, uncover and broil to brown the cheeses if desired.

Baked Gnocchi FAQs

Where can I find gnocchi?

I’m always able to find dried gnocchi in the pasta aisle of my grocery store. If you can’t find it there, check with the fresh pastas or in the freezer section!

How is gnocchi supposed to be cooked?

There are actually multiple ways that you can cook gnocchi. Most common, probably, is boiling it. However, it can also be fried or baked. All are great options!

Can you bake gnocchi instead of boiling?

Yes! Gnocchi cooks beautifully in the oven. That’s what makes this recipe so darn simple. Just mix everything up, bake it, and it’s ready to go. One pan meals for the win!

How to store:

Leftover Gnocchi with Sausage will last in an airtight container in the fridge for up to 3 days. To reheat, warm either in the microwave or on low in a sauté pan until heated through. I do not recommend freezing it because the gnocchi will get too mushy.

backed gnocchi with sausage and creamy sauce in a bowl with a fork.

Tips and Notes

  • Use an oven-safe skillet. This is the key to the one-pan meal. You can use the skillet on the stovetop and then transfer it straight to the oven.
  • If you don’t have an oven-safe skillet, you can use a regular sauté pan, then transfer the mixture to a baking dish to cook in the oven.
  • Don’t want to turn on the oven? You can simply cover the skillet and simmer on medium-low heat for the same amount of time until the gnocchi is tender. Keep in mind you will still need to broil the top to brown the cheese if desired.
  • Use another meat. Feel free to swap the Italian sausage out for chicken or turkey sausage. If you do this, though, add 1-2 tablespoons of oil to the pan while sautéing so it doesn’t get too dry.
  • Add other veggies. You can totally round out this meal by sautéing other veggies with the onion. Try mushrooms, diced bell pepper, chopped kale, etc.

Serving Suggestions

I know we all love a complete meal in one pot, but if you’re up for it, there are plenty of ways you can bulk your meal up even more.

Serve this gnocchi with a side of Garlic Bread, Green Beans with Bacon, Air Fryer Broccoli, or any of your favorite side dishes.

More One-Pot Meals You’ll Love

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Baked Gnocchi

4.97 from 95 votes
This Baked Gnocchi with Sausage is a quick and easy one-pot meal. It's made with tender gnocchi and Italian sausage baked with spinach and onion in a rich cream sauce.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Cuisine American
Course Main Course
Servings 5
Calories 631cal


  • ¾ lb Italian sausage (380 g)
  • 1 medium onion (diced)
  • 1 tablespoon chopped garlic (3 cloves)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon all purpose flour
  • 1 cups low sodium chicken broth
  • 1 cup heavy whipping cream
  • 1 lb gnocchi (500g)
  • 2 cups chopped spinach
  • ¾ cup shredded mozzarella
  • 2 tablespoons grated Parmesan cheese


  • Preheat oven to 350 degrees F.
  • Cook Italian sausage and onion in a large oven-safe skillet over medium-high heat until browned.
  • Stir in chopped garlic, italian seasoning, salt, and pepper and cook 1 minute.
  • Add all purpose flour, cook and stir for 1 minute or until no white remains.
  • Stir in low sodium chicken broth and heavy whipping cream. Cook over medium heat until thickened.
  • Add uncooked gnocchi and spinach and stir to combine. Sprinkle with mozarella Parmesan cheese. Cover and bake at 350 degrees F for 20 minutes.
  • Uncover and broil to brown slightly if desired. Remove from oven and allow to cool for 10 minutes before serving.


*If you are using chicken or turkey sausage, add 1-2 tablespoons of oil to the pan while sauteing. 
*Don’t want to turn on the oven? You can simply cover and simmer on medium-low heat for the same amount of time until the gnocchi is tender. You would still have to broil the top to brown if desired. 

Nutrition Information

Serving: 281grams | Calories: 631cal | Carbohydrates: 40g | Protein: 21g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 121mg | Sodium: 1216mg | Potassium: 388mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1964IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 5mg
Keywords Baked Gnocchi

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Tracy says

    Hi! I have a friend who’s GF and I’ve made the gnocchi for him. It’s a little tender. Any tips for incorporating into your yummy recipe?

    • The Recipe Rebel says

      Hi Tracy, in Step 6 you would need to watch the baking time. You don’t want your gnocchi to dissolve. Enjoy!

  2. Julie says

    Simple preparation and delicious result! This one is going in my rotation. I added some chopped sun-dried tomatoes that I had on-hand.

  3. Kristie says

    Hi, I have not tried this yet, but definitely one too. I usually boil my sausage as to cut down on the fat content. What would I use for liquid in the pan so when I put the flower in it has something to absorb in

  4. Megan says

    My family loves this dinner so much that I can now make it with my eyes closed.
    We like it with extra veggies and spicing it up a bit with some crushed red pepper flakes.

  5. Suki says

    My first time making a recipe with gnocchi and I’m glad I tried this one. The taste test was delicious. Hope my teenage boys approve 😋

  6. Kathy says

    Excellent recipe! My entire family loved it which says a lot with teenage boys in my house.
    Quick and easy even though prep time was a bit longer than stated and I did cook longer since doubled up on ingredient measurements. Like others stated in their comments, I’ll add some more veggies such as tomatoes, zucchini, or mushrooms next time. Thank you for sharing

  7. Swati says

    I’ve made a plant-based version of this dish twice now and it is epic. Sharing my substitutions here in case it’s useful for anyone else. For the sausage I use Beyond Meat hot Italian sausages, for the heavy cream I either use Califa or Silk or if I want to increase the protein content I use 2 cups of Eden soy milk (basically skip the broth). Top with Miyoko’s mozzarella. SO good!

    • The Recipe Rebel says

      Hi Swati! So glad you enjoyed the recipe! Thank you for this kind review and feedback on substitutions!

  8. Catherine says

    I made this tonight and it was SO good!! I did use white wine instead of the chicken broth. I also added a container of sliced portobello mushrooms. Will definitely make this one again!!

  9. Sarah says

    I was looking for something new to make for dinner and found this recipe. I loved it!! So much flavor! I added extra veggies (broccoli, mushrooms, pepper and cherry tomatoes) and sprinkled some bacon on top because bacon goes with everything 😀 I’m definitely going to add this dish to my meal rotation and am excited to try some more recipes in the future!

  10. Ashley Slo says

    I too am a recipe blogger, but it can get really exhausting always trying to come up with new recipes so I love trying new (to me!) recipes from other bloggers. I made this one last night and it was a huge hit. It was incredibly simple to make and was really delicious. I cut the recipe in half for 2 people (turned out to be 2.5-3 servings which is great because I love leftovers), but I added a little more liquid than what the halved recipe would call for. I also stirred the parm into the gnocchi mixture instead of on top with the mozzarella.

    We loved this dish and will definitely make it again! Also, it was so easy that I was stuck on the phone the entire time I was making it and I was able to do both which is pretty great feat for a recipe you’ve never made before.

  11. Dianne Johnson says

    I love almost everything you post and I love hearing about your family and the cute comments you make-you are not only a great cook you are so funny I am adicted to this site–Please don’t change anything-I am an OLDER lady who cooks sometimes and checking in on you and yours brings a smile to my face. Thanks.

  12. Vickey says

    Thanks for sharing this recipe… it was awesome!! I used vegetarian sausage and non-dairy heavy whipping cream and it still turned out great!

  13. Jill Anderson says

    I have some frozen Gnocchi. Would I thaw them first for this recipe? The bag directions want me to cook them frozen.

    • The Recipe Rebel says

      Hi Jill! I wish I knew! I haven’t tried making this from frozen so I wouldn’t be able to say for sure. If you decide to experiment, I’d love to know how it goes!

      • Ashley Slo says

        I actually used frozen gnocchi and it turned out perfectly! I didn’t thaw anything – just followed the recipe exactly the same (even the time to cook). Delish!

    • The Recipe Rebel says

      Hi Andrea! Possibly? Gnocchi is a type of dumpling made with potato and the other is pasta so your end result will be different. If you decide to experiment, let me know how it goes!

  14. Angela F says

    Just made this. It was pretty easy, however it’s greasy tasting. I feel like this would be way better with chicken. I’m trying to figure out a way to cut it so it’s not so rich. I’m not sure how anyone would eat a ton of this. It looks beautiful in the dish though.

    • The Recipe Rebel says

      Hi Angela! It sounds like it might be the brand of sausage. I would try a different one to see if that helps cut down on the greasy taste. I’ve not had this problem myself. We love it the way it is but you might be able to use half and half instead of heavy cream.

  15. Joanna says

    This was really a delicious meal. I folliwed the recipe exactly, but didn’t brown at the end. My only comment is that the prep time for me was way more than 5 min. All the onion dicing, garlic chopping, parmesan grating and mozzarella shredding added to the prep time but was well worth it.

    • Mary says

      I saw this recipe on Facebook and it looked very good. I didn’t have any gnocchi or spinach so I substituted thinly sliced potatoes and shredded cabbage. I used chicken bullion and a little bit of milk for the liquids. It was delicious!
      Thank you for all your posts, I enjoy making many of your recipes, they never fail to please.

      • Ashley E says

        I made this last night and it was absolutely delicious. My boyfriend said it was one of the best meals he’s ever eaten!

        I followed the recipe pretty exactly, which I don’t often do. I only altered a few things – I cooked the onions for about 10 minutes before adding the sausage to soften and sweeten them (i also salted them.) I left out the tablespoon of Italian seasoning, as I’m not a big fan, and instead used just a dash of a few Italian herbs, so they’d be more subtle. I also used more garlic than called for, as I’m a big garlic lover.

        This dish is wonderfully simple to make, but I’ll second a previous comment that the prep time is indeed far more than 5 minutes. I’d estimate it took me closer to an hour, though I’m admittedly a slower cook than many, and I made the mistake I often do of not getting everything prepped and measured before I fired up the stove, which makes everything take longer. Not sure when I’ll finally learn that lesson, haha.

        This a great recipe, and I’ll definitely be making it again! And I’m excited to try out others from this blog as well.

        Thanks for a great meal and delicious leftovers, Ashley!

      • The Recipe Rebel says

        Hi Ashley! So glad you enjoyed the recipe! Thank you for this kind review!

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