One Pan Creamy Gnocchi with Sausage

4 servings


5 minutes

active time

30 minutes

total time


16 ounces Italian sausage (see note)

1/2 small onion (chopped finely)

4 cloves garlic (minced)

1/3 cup dry white wine (e.g. sauvignon blanc)

1 (14 ounce) can diced tomatoes (with juices)

1 cup heavy/whipping cream

1 pound uncooked potato gnocchi

1/2 cup freshly grated parmesan cheese

Handful fresh basil (torn)

Salt & pepper (to taste)


Sauté the sausage and onion in a skillet over medium-high heat for 7-10 minutes, or until lightly browned.

Add the garlic to the pan and sauté for about 30 seconds.

Add the wine and let it cook for about a minute.

Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes.

Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.

Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately.


Serving Size



874 kcal

Total Fat

62 g

Saturated Fat

29 g

Unsaturated Fat

29 g

Trans Fat



164 mg


1592 mg

Total Carbohydrate

51 g

Dietary Fiber

4 g

Total Sugars

5 g


27 g

4 servings


5 minutes

active time

30 minutes

total time
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