Gnocchi with Sausage
- By Amy Dong
- Updated May. 6, 2026
We love this gnocchi with sausage, as it’s boldly flavorful and an easy comfort dish everyone wants more of. The sausage adds bold flavor, the gnocchi turns soft and pillowy, and the cheese melts into a creamy finish. It’s easy, cozy, and always satisfying.
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Amy’s Notes
This Gnocchi with Sausage is one of my favorite one-pan dinner recipes; it’s super easy, can be prepared in advance, and leftovers taste just as good as the day before. This dish is:
- One-Pan Simplicity: Everything cooks in the same skillet for easy cleanup and big flavor, similar to this Baked Penne with Sausage.
- Rich, Savory Flavor: Italian sausage and tomatoes create a hearty, balanced sauce that’s full of flavor without feeling too heavy.
- Soft, Fluffy Gnocchi: The gnocchi cooks right in the sauce, soaking up all the savory flavor while staying tender.
- Fresh Spinach Finish: Spinach adds freshness and color that keeps the dish feeling balanced.
- Quick Comfort Food: It’s ready in about 20 minutes and just as satisfying as this Gnocchi with Chicken.
Key Recipe Ingredients
- Italian Sausage – The main source of flavor and richness. Use mild or hot sausage depending on your preference. Chicken or turkey sausage can be used for a lighter version.
- Potato Gnocchi – Soft, pillowy dumplings that cook right in the sauce. Fresh or vacuum-packed gnocchi both work great, and there’s no need to pre-boil them.
- Diced Tomatoes with Juices – Create a flavorful tomato base that keeps the dish saucy. Italian-seasoned tomatoes add extra herbs, but plain diced tomatoes work fine too.
- Chicken Broth – Adds moisture and helps the gnocchi cook evenly while infusing extra flavor. Vegetable broth is a good substitute.
- Baby Spinach Leaves – Wilt down quickly and add a fresh, green balance to the rich sausage and cheese. Kale or arugula can be used instead.
- Mozzarella Cheese – Melts into a creamy layer that makes the dish extra comforting. Provolone or Monterey Jack can be used instead.
- Parmesan Cheese – Adds a salty, nutty finish that complements the mozzarella. Freshly grated Parmesan gives the best flavor and texture.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Protein Options: I like using Italian sausage for its bold flavor, but you can swap in ground turkey, chicken sausage, or even crumbled tofu for a lighter version. You can also mix half sausage and half ground beef if that’s what you have on hand.
- Meatless Version: Simply skip the sausage and add another veggie instead. Sub veggie broth for chicken broth.
- Veggie Add-Ins: Try adding mushrooms, zucchini, or bell peppers when you sauté the onion and garlic. You can also stir in cherry tomatoes, peas, or kale for extra color and texture.
- Cheese Choices: I usually go with mozzarella and Parmesan, but provolone, fontina, or a little ricotta on top all work beautifully. Use whatever cheese you already have in the fridge.
Step-By-Step Recipe Instructions
- Sauté onion and garlic in olive oil until fragrant.
- Add sausage and cook until browned.
- Stir in gnocchi and cook briefly.
- Add tomatoes and broth; cover and cook until gnocchi is tender.
- Stir in spinach and pepper until wilted.
- Top with cheeses, cover until melted, and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Ingredients: Chop the onion and garlic a day or two in advance and store them in an airtight container in the fridge. You can also shred the cheeses ahead of time and keep them sealed until ready to use.
- Cook the Sausage Early: Brown the sausage, drain any excess fat if needed, and refrigerate it for up to two days. When you’re ready to cook, just reheat it in the skillet before adding the gnocchi and sauce ingredients.
Video: Watch Us Make This Recipe
Gnocchi with Sausage
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound ground Italian sausage, no casings
- 16 ounces potato gnocchi , dry or fresh
- 14.5 ounces tomatoes, diced, with juices, Italian seasoned
- ¼ cup chicken broth, low sodium
- 4 cups baby spinach leaves, fresh
- ¼ teaspoon freshly ground black pepper
- ½ cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, shredded
Instructions
- In a large nonstick skillet, add oil and heat over medium high until hot. Add onion and garlic and stir/cook until fragrant, 30 seconds.
- Add sausage; stir and break it up into pieces, until nicely browned. Don't drain. Add uncooked gnocchi. Stir 1 min, gently breaking up any clumps.
- Stir in tomatoes with juices and chicken broth. Cover and cook on medium heat, 5 min, or just until gnocchi is fluffy and cooked through. Turn off heat.
- Add spinach and pepper. Stir until spinach leaves are wilted. Sprinkle with cheeses and cover for 3-5 minutes or until cheese is melty. Serve immediately.
Notes
- Use a large skillet so the gnocchi can cook evenly and absorb all the sauce without crowding.
- Don’t drain the sausage after browning. The flavor left in the pan helps coat the gnocchi and deepens the taste.
- I use a rubber spatula to stir the gnocchi gently to avoid breaking them apart. They’re delicate and cook quickly once covered.
- If the sauce thickens too much, add a splash of chicken broth or water to loosen it before serving.
- Shred your own cheese if possible. Freshly grated mozzarella and Parmesan melt smoother than pre-shredded varieties.
- Make it ahead by cooking the sausage and chopping the vegetables earlier in the day. Dinner will come together in minutes.
- This recipe is part of our Italian Recipes Collection.
- We also love serving it with some Roasted Brussels Sprouts and Butternut Squash or a basket of warm Easy Garlic Parmesan Knots to soak up the sauce.
Nutrition (per serving)
What To Serve with Gnocchi and Sausage
Side Dishes
- This hearty Gnocchi with Sausage pairs perfectly with something crisp or garlicky on the side. We love serving it with Garlic Butter Herb Red Potatoes or Parmesan Roasted Potatoes for a cozy, comforting meal.
- For a lighter touch, try it alongside Roasted Brussels Sprouts and Butternut Squash or a basket of warm Easy Garlic Parmesan Knots to soak up the sauce.
Appetizers
- If you’re planning a full dinner spread, start with something small and flavorful. Pumpkin Crostini or this Easy Crostini Recipe make great starters.
- For a crowd, set out a bowl of Savory Pumpkin Dip or serve Sweet and Sour Meatballs as a warm, shareable appetizer before the main course.
Frequently Asked Questions
Yes. You can use mild, hot, or sweet Italian sausage depending on your taste. Chicken or turkey sausage also works well if you want a lighter option.
No. The gnocchi cooks right in the sauce, which helps it absorb all that rich flavor and saves you an extra pot to wash. Just make sure to cover the skillet while it simmers so the gnocchi cooks through evenly.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the sauce. This dish is best enjoyed fresh but still tastes great the next day.
This one is best enjoyed fresh or within a few days from the fridge — I don’t recommend freezing it. Gnocchi’s texture tends to change when thawed. Refrigerated leftovers reheat beautifully on the stove with a splash of broth.
Yes! Simply skip the mozzarella and Parmesan, or swap in your favorite dairy-free cheese. The dish is still hearty and flavorful from the sausage and tomato sauce, so it holds up really well without the cheese.
Just add desired amount of chicken broth to loosen it up. Stir it in over low heat to thoroughly combine. The sauce can thicken when there are leftovers, which is totally normal.
You’ll generally find vacuum sealed packages of gnocchi in the refrigerated section of your major grocery store. It can sometimes be found in the pasta aisle as well. Packaged gnocchi will feel soft to the touch, unlike other dry pasta. Gnocchi differs from pasta, as it’s made with potatoes. Thus, its characteristics are soft and fluffy, rather than chewy.
moderate room temperature in its original vacuum sealed container. We recommend using the entire package once opened, in order to enjoy it as freshly as possible.
More to Cook and Eat
- Rigatoni Bolognese – This rigatoni bolognese is intensely appetizing, with a perfect combination of seasoning and depth of flavors.
- 30-Minute Tuscan Tortellini with Sausage and Spinach – You only need 30 minutes and just one pan for this easy Tuscan Tortellini with Sausage and Spinach. Big flavors with little fuss.
- Chunky Sausage and Vegetable Pasta Sauce – This chunky sausage and vegetable pasta sauce is chock full of favorite ingredients. It is easy and flavorful. Leftover sauce tastes even better tomorrow!
- Butternut Squash Risotto – This butternut squash risotto is perfect for weeknight dinners or fall gatherings. The combination of roasted squash, creamy rice, and herbs makes it feel both comforting and festive.