Name: Creamy Italian Gnocchi with Sausage, Mushrooms, and Spinach (30 Minutes, One-Pan)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 1 lb potato gnocchi (store-bought or homemade); 1 tbsp olive oil; 8 oz Italian sausage (mild or hot), casings removed; 8 oz mushrooms, sliced (cremini or button); 3 cloves garlic, minced; 1/2 cup chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cups fresh spinach; Salt and pepper, to taste; Red pepper flakes (optional, for heat)

Why You’ll Love This Recipe

I love this recipe because it’s everything I want in a weeknight dinner: quick, hearty, and packed with flavor. The gnocchi cook right in the sauce, soaking up every bit of that creamy goodness. The sausage gives it richness, the mushrooms add depth, and the spinach brings freshness. Plus, it all cooks in one skillet, which makes cleanup a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potato gnocchi (shelf-stable or refrigerated)
Italian sausage (mild or spicy, casings removed)
Mushrooms (sliced)
Fresh spinach
Garlic (minced)
Heavy cream
Chicken broth
Parmesan cheese (grated)
Olive oil or butter
Salt and pepper
Red pepper flakes (optional)

Directions

I heat a bit of olive oil or butter in a large skillet over medium heat, then cook the sausage until browned, breaking it up with a spoon.
I add the sliced mushrooms and sauté until they’re browned and tender, about 5 minutes.
I stir in the garlic and cook for about 30 seconds until fragrant.
I pour in the chicken broth and heavy cream, then bring it to a simmer.
I add the gnocchi directly into the sauce, cover, and cook for about 5–6 minutes, stirring occasionally, until the gnocchi are tender and cooked through.
I stir in the spinach and let it wilt for a minute or two.
I add grated Parmesan and season with salt, pepper, and red pepper flakes to taste.
I serve it hot, straight from the skillet, with extra cheese on top if I want a little more indulgence.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep and 20 minutes to cook. It’s ready in just 30 minutes, start to finish.

Variations

Sometimes I swap the sausage for ground chicken or turkey for a lighter version. I’ve also used kale instead of spinach, or added sun-dried tomatoes for a burst of flavor. For a vegetarian version, I skip the sausage and double the mushrooms or add white beans for protein.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove or in the microwave with a splash of broth or cream to loosen the sauce. It reheats surprisingly well and makes a great next-day lunch.

FAQs

Can I use frozen gnocchi?

Yes, I’ve used frozen gnocchi with great results. I just add a couple of extra minutes to the cooking time and stir more often to prevent sticking.

What kind of mushrooms work best?

I usually go with cremini or white button mushrooms, but shiitake or baby bella mushrooms also add a great earthy flavor.

Can I make this dish dairy-free?

Yes, I’ve made it with coconut cream and dairy-free Parmesan. The flavor changes slightly, but it still turns out creamy and satisfying.

Do I need to boil the gnocchi first?

Nope! One of the best parts of this recipe is that the gnocchi cook right in the sauce, soaking up all that flavor and helping to thicken it naturally.

Can I make this ahead of time?

It’s best fresh, but I’ve made it ahead and stored it in the fridge. I reheat gently and add a little cream or broth to bring back the sauce’s creaminess.

Conclusion

Creamy Italian Gnocchi with Sausage, Mushrooms, and Spinach is one of those meals I turn to again and again when I need something hearty, fast, and full of flavor. It’s comforting without being too heavy, and the one-pan approach makes it a no-stress dinner. Whether I’m cooking for my family or just treating myself, this dish never disappoints.