Creamy Pan-Seared Gnocchi with Spicy Italian Sausage
Sausage Gnocchi
Crispy potato gnocchi tossed with savory Italian sausage and spinach in a silky Parmesan cream sauce.
There is something incredibly comforting about a bowl of gnocchi, but when you pan-sear them until they’re golden and crispy instead of just boiling them, it takes the whole dish to another level. This recipe pairs those pillowy bites with the bold, savory punch of Italian sausage and a splash of cream that ties everything together into a restaurant-quality meal you can whip up in under half an hour.
I love making this on those busy weeknights when I want something that feels like a warm hug but doesn't require hours in the kitchen. The spicy sausage cuts through the richness of the cream, and the fresh spinach adds a lovely pop of color and earthiness. It’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds!
Nutrition (per serving)
Directions
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1
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the gnocchi in a single layer and cook for 4-5 minutes, tossing occasionally, until golden and slightly crisp. Remove from the pan and set aside.
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2
In the same skillet, add the remaining oil and the Italian sausage. Break it apart with a wooden spoon and cook until browned and cooked through, about 6-7 minutes.
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3
Stir in the minced garlic and red pepper flakes, cooking for just 1 minute until fragrant.
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4
Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan with your spoon. Bring to a gentle simmer.
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5
Add the spinach and stir until it begins to wilt into the sauce.
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6
Return the crispy gnocchi to the pan and toss with the Parmesan cheese until the sauce thickens and coats everything beautifully. Season with black pepper and serve immediately.
Ingredients
- Potato gnocchi:16 oz
- Italian sausage (mild or spicy):1 lb
- Olive oil:2 tbsp
- Garlic cloves, minced:3 pieces
- Heavy cream:½ cup
- Chicken broth:¼ cup
- Fresh baby spinach:2 cups
- Grated Parmesan cheese:½ cup
- Red pepper flakes:¼ tsp
- Freshly cracked black pepper:1 tsp
Tips & Notes
- For the best texture, don't boil the gnocchi first—pan-searing them straight from the package gives them a delicious crispy exterior and chewy interior.
- If the sauce gets too thick, add an extra splash of chicken broth to reach your desired consistency.
- Use spicy Italian sausage if you like a little extra kick, or stick to mild if you prefer a gentler flavor.
