One Pan Italian Sausage Gnocchi

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1 mediumonion, finely diced
• 450 g (1 lb), casings removedItalian sausage
• 2 clovesgarlic, finely chopped or minced
• 5 ml (1 teaspoon)dried oregano
• 2.5 ml (1/2 teaspoon)dried basil
• 2.5 ml (1/2 teaspoon)dried thyme
• 1.25 ml (1/4 teaspoon)red chilli flakes
• 75 ml (1/3 cup)dry white wine
• 400 ml (14 fl oz)tomato sauce (passata)
• 100 ml (1/2 cup)double cream
• 450 g (16 oz), 1 packfresh gnocchi
• 30 g (1/3 cup)Parmesan, grated
• 6–8fresh basil leaves
• to tastesalt and pepper

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large frying pan over medium heat.

2. 2

   Cook the onion

   Add the diced onion and cook for 3–5 minutes, until translucent.

3. 3

   Brown the sausage

   Add the sausage, breaking it up with a wooden spoon or spatula. Cook until browned and fully cooked.

4. 4

   Add herbs

   Stir in the garlic, oregano, dried basil, thyme and chilli flakes. Sauté for about 1 minute, until fragrant.

5. 5

   Reduce the wine

   Pour in the white wine and scrape the bottom of the pan to release any browned bits. Let it reduce for a couple of minutes.

6. 6

   Simmer the tomato

   Stir in the passata and bring the sauce to a simmer.

7. 7

   Cook the gnocchi

   Reduce the heat and stir in the double cream, then add the fresh gnocchi. Cover and simmer for about 5 minutes, until the gnocchi is cooked and has absorbed some of the sauce.

8. 8

   Finish the sauce

   Stir in the Parmesan and basil, then season to taste.

9. 9

   Serve straight away

   Serve immediately, with extra grated Parmesan and fresh basil on top if you like.

What is Italian sausage gnocchi?

Gnocchi are soft dumplings traditionally made with potato and commonly eaten in Italy. This one-pan dish brings them together with Italian-style sausage, tomato, cream and herbs for a cosy, sauce-coated meal.

The method builds flavour in stages: first browning the sausage, then loosening the savoury bits with wine before simmering the gnocchi in the sauce. Cooking everything in one pan also lets the dumplings take on the tomato and sausage flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 676 calories, 29g protein, 29g carbs, 48g fat.

The gnocchi and passata provide most of the carbohydrates, while the sausage, cream, olive oil and Parmesan contribute much of the fat; the sausage and Parmesan also provide protein. Balance the rich sauce with a side of green vegetables or salad.

Build flavour in the pan

Sausage: break it into small pieces as it cooks so it browns evenly and distributes through the sauce. Browning it before adding liquid develops a savoury base for the dish.

Wine: scrape the pan as you pour it in, lifting the browned bits into the sauce. Give it a couple of minutes to reduce before adding the passata.

Get the sauce balance right

Tomato and cream: the passata gives the sauce its tomato base, while the cream softens its sharpness and makes it richer. Lower the heat before adding the cream, then stir until it is evenly incorporated.

Parmesan: stir it in at the end so it melts into the hot sauce. Taste before adding salt, as the sausage and cheese may already bring saltiness.

Cook the gnocchi gently

Covered simmer: once the gnocchi is in the sauce, cover the pan and simmer for about 5 minutes. The dumplings should be tender and warmed through, with some sauce clinging to them.

Check early: gnocchi can vary by brand and type, so use the packet guidance as a cue if it differs. If the sauce becomes very thick before the gnocchi is cooked, keep the heat low and check that it is not catching.

Keep the one-pan timing on track

Have the onion, garlic and seasonings ready before you start, as the pan moves quickly from browning sausage to adding the sauce. The onion needs 3–5 minutes, and the garlic and herbs only about a minute.

Use a large frying pan with a lid so the gnocchi can sit in the sauce and cook evenly. If your pan is too small, stir carefully to avoid breaking the dumplings.

What to serve alongside

A simple green salad or steamed green vegetables add freshness alongside the creamy tomato sauce. Crusty bread is another option for scooping up any sauce left in the bowl.

Finish with the recipe's extra basil and Parmesan, if you like. Serve as soon as the gnocchi is cooked so it stays tender.

Recipe notes & tips

• Dice the onion finely so it softens within the brief cooking time.
• Break the sausage into small pieces for more even browning.
• Scrape up the browned bits when adding the wine to bring them into the sauce.
• Keep the heat low after adding the cream to help the sauce stay smooth.
• Taste before adding salt, since the sausage and Parmesan can be salty.
• Check the gnocchi for tenderness at around 5 minutes, as brands can vary.

Variations

• Add greens: stir in a handful of spinach near the end and let it wilt in the hot sauce.
• Change the herbs: use a little more dried basil or oregano to suit your taste.
• Adjust the heat: increase or reduce the chilli flakes to make the sauce milder or spicier.
• Use a different sausage: choose a mild or spicy Italian sausage while keeping the same method.
• Make it more tomato-forward: use less cream for a less rich sauce.

Common mistakes to avoid

• Crowding the sausage: large clumps brown unevenly, so break it up as it cooks.
• Skipping the pan scrape: browned bits hold flavour, so loosen them with the wine.
• Boiling hard after adding cream: the sauce may become less smooth, so keep it at a gentle simmer.
• Cooking without a lid: the gnocchi may not cook evenly in the sauce, so cover the pan for the simmer.
• Overcooking the gnocchi: it can become too soft, so check for tenderness at about 5 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan over low heat, stirring until hot; add a small splash of water if the sauce has thickened.

Frequently asked questions