This Baked Gnocchi with Sausage is a quick and easy one-pot meal. It has a creamy sauce made with pillowy gnocchi, sautéed onions, Italian sausage, garlic, and spinach, baked until tender and bubbly.
If you love Italian sausage, try my Italian Sausage Soup recipe, this Creamy Italian Sausage Pasta, or my Sausage Orzo Soup next!
Table of Contents
This Baked Gnocchi with Sausage is so flavorful, packed with simple ingredients, and made in just one pot. The best part is that it only takes 5 minutes to prep!
Gnocchi is one of my favorite ways to make a one pan meal!
They 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’re a fun alternative to pasta that makes this dish a little more cozy!
Why you’ll love this one-pot meal:
- Quick: This recipe takes under an hour to make, perfect for a last-minute dinner when you need something easy to throw together!
- Easy clean up: We’re using one skillet for this recipe, so you only have one dish to clean up, making this recipe perfect for busy weeknights!
- Comfort food: Tender gnocchi and Italian sausage combined with a rich cream sauce create the perfect comforting dish.
Ingredients for this Italian Sausage Gnocchi recipe:
- Italian Sausage: just use your favorite variety. Sweet or spicy Italian sausage will add tons of delicious flavor! You can use Italian sausage links and remove the casings or buy ground sausage to make things easier.
- 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.
- Potato gnocchi: no need to cook it first! The gnocchi bakes right in the oven. Frozen or shelf-stable gnocchi will both work!
- Chopped Fresh Spinach: for some color and nutritional value.
- Cheese: shredded mozzarella and grated parmesan cheese.
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! Scroll down to the recipe card for the full list of recipe instructions.
- Brown the sausage and aromatics: Cook the sausage and onion together in an oven-safe skillet until browned, then stir in garlic and seasonings.
- Make the roux: Sprinkle in the flour, then cook and stir until no white remains.
- Make the sauce: Add the chicken broth and cream and cook until slightly thickened.
- Add gnocchi: Stir in the gnocchi and spinach and mix to combine.
- Sprinkle with cheese: Mozzarella and Parmesan, or choose your favorite varieties.
- Bake and broil: Cover the skillet and bake. Before removing from the oven, uncover and broil to brown the cheeses if desired.
Variations and Substitutions:
- Use another meat. Feel free to swap the Italian sausage out for turkey or chicken 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 peppers, chopped kale, etc.
- Make homemade gnocchi. If you’re one of those people who likes to make their own gnocchi, go for it! They will cook more quickly than the shelf-stable variety.
- Add fresh herbs. Sage, thyme, and rosemary pair perfectly with this recipe! Use fresh or dried herbs in place of the Italian seasoning for a bolder flavor.
- Use a different kind of gnocchi. Sweet potato gnocchi or spinach gnocchi can add a fun flair to the dish!
Tips and Notes
- Use a large oven-safe skillet. This is the key to the one-pan meal. You can use the skillet on the stovetop and thentransfer 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.
How to store:
Leftover Gnocchi with Sausage will last in an airtight container in the fridge for up to 3 days.
To reheat, add a splash of water or broth and 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.
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!
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 fill out 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
Baked Gnocchi
written by Ashley Fehr
Ingredients
- ¾ pound ground Italian sausage,, mild or spicy (375g)
- 1 medium onion, (finely chopped)
- 3 cloves garlic, (finely minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy whipping cream
- 1 pound dry gnocchi
- 2 cups chopped fresh spinach
- 1½ cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 350°F.
- In a large oven-safe skillet over medium-high heat, cook the sausage and onion until browned, about 3 to 4 minutes.
- Stir in the garlic, Italian seasoning, salt, and pepper and cook for 1 minute.
- Stir in the flour and cook for 1 minute or until no white remains.
- Stir in the broth and cream. Reduce the heat to medium and cook, stirring, until thickened, about 3 to 4 minutes. Taste and adjust the seasonings as desired.
- Add the uncooked gnocchi and spinach and stir to combine. Sprinkle with the mozzarella and Parmesan. Cover and bake for 20 minutes.
- Uncover and broil to brown slightly if desired. Remove from the oven and allow to cool for 10 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Paula says
This sounds delicious…but I am a bit confused about the gnocchi. Do you use uncooked/dry or a bag of the fresh gnocchi they are both available at the grocery store.
Vicki says
It doesn’t need the salt.
The Recipe Rebel says
You can definitely leave it out if you need to, Vicki.
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!
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.
The Recipe Rebel says
Great to hear, thank you Julie!
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
The Recipe Rebel says
Hi! You could use butter or oil.
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.
The Recipe Rebel says
Thanks Megan!
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 😋
The Recipe Rebel says
Hi Suki! So glad you enjoyed the recipe! Thank you for this kind review!
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
The Recipe Rebel says
Hi Kathy! So glad you enjoyed the recipe! Thank you for this kind review!
Kate says
This recipe does not say how much gnocchi to use anywhere????
The Recipe Rebel says
Hi Kate! It’s the 10th ingredient on the list right under the heavy whipping cream. You’ll need 1 lb.
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!
Denise says
Absolutely fantastic!! My picky eater loved it!
The Recipe Rebel says
Hi Denise! So glad you enjoyed the recipe! Thank you for this kind review!
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!!
The Recipe Rebel says
Hi Catherine! So glad you enjoyed the recipe! Thank you for this kind review!
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!
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.
The Recipe Rebel says
Hi Ashley! So glad you enjoyed the recipe! Thank you for this kind review!
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.
The Recipe Rebel says
Thanks so much Dianne!
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!
The Recipe Rebel says
Hi Vickey! So glad you enjoyed the recipe! Thank you for this kind review!
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
Great to hear! Thanks for the feedback!
Andrea says
Will this work this same if I use rotini noodles instead of gnocchi??
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!
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.
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.
The Recipe Rebel says
Hi Joanna! So glad you enjoyed the recipe! Thank you for this kind review!
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.
The Recipe Rebel says
Glad it worked out for you Mary!
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!