Description

Hey kitchen friend! Olivia here, waving from my flour-dusted corner. If you’ve ever stared into the fridge at 6 PM willing ingredients to magically turn into dinner while your stomach growls like a hangry bear, this one’s for you. This creamy gnocchi with savory sausage is my weeknight superhero—pillowy gnocchi bathed in a luscious tomato-cream sauce, dotted with Italian sausage crumbles, and finished with parmesan and fresh basil confetti. One pan, minimal cleanup, maximum cozy vibes. Perfect for busy families, last-minute guests, or solo comfort food therapy.

Ingredients

Scale

2 lbs uncooked potato gnocchi (no need to pre-boil)
32 oz Italian sausage (casings removed)
1 small onion, finely chopped
2 tbsp olive oil (or butter)
8 garlic cloves, minced
2 cups dry white wine (or 1.5 cups broth + 2 tbsp lemon juice)
2 cups tomato sauce (passata or smooth marinara)
1½ cups heavy cream or whipping cream (half-and-half or coconut cream for alternatives)
1 cup freshly grated Parmesan cheese
1 handful fresh basil, chopped (or 1 tbsp dried basil)
Salt & pepper, to taste

Instructions

Brown the sausage and onions: Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add sausage and chopped onion. Cook 5-7 minutes, breaking sausage into crumbles, until browned and onions soften. Let bits stick to pan for extra flavor!
Add garlic and deglaze: Stir in minced garlic, cook 1 minute until fragrant (don’t let it brown). Pour in white wine and scrape pan bottom to release browned bits. Simmer 2-3 minutes to cook off alcohol.
Add gnocchi and sauce: Stir in gnocchi, tomato sauce, and cream. Bring to gentle simmer (small bubbles, no boil). Cover and cook 7-10 minutes, stirring occasionally, until gnocchi floats and is tender.
Finish with cheese and basil: Turn off heat. Stir in Parmesan and fresh basil until melted and silky. Season with salt and pepper. Let rest 2 minutes for sauce to thicken.

Notes

Frozen gnocchi? No problem—add frozen directly; cook a few minutes longer.
Sauce splitting? Remove from heat and whisk in a little cold butter or cream.
Make ahead: Prepare sausage and onions 2 days in advance. Reheat before adding wine and finishing.
Swap the sausage: Use ground turkey, chicken sausage, or mushrooms + fennel seeds for a veggie twist.
Add-ins: Sun-dried tomatoes, kalamata olives, or a dollop of pesto for flavor bursts.
Lighten it up: Use half cream and half milk, add lemon zest at the end for brightness.

Prep Time: 10 minutes
Cook Time: 20 mins

Nutrition

Calories: 550cal Per Serving
Fat: 35g
Carbohydrates: 32g
Protein: 25g