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This Italian sausage and mushroom gnocchi recipe is a comfort food delight! Buttery garlic sautéed mushrooms, soft gnocchi, and flavorful sausage shine in this one pan meal.
You may also like my Creamy Sausage and Peppers Pasta or Italian Sausage Orzo Soup.
Why you’ll love it
This easy gnocchi recipe combines two of my favorite ingredients, mushrooms and Italian sausage. It’s a winning duo! Add in plenty of savory flavors, real cream, and fresh spinach, and this quick weeknight dinner is a satisfying dish that eats like a gourmet meal.
It doesn’t get better than a one pan, 30-minute meal that tastes fancy but is easy to make with regular grocery store ingredients. This gnocchi with Italian sausage packs in tons of flavor. Each bite has pillowy gnocchi and garlicky mushrooms in a parmesan cream sauce!
What you’ll need
- Italian sausage – I use mild
- Butter – for sautéing
- Mushrooms – I like cremini, aka baby bellas
- Onion and garlic – sweet (Vidalia) onions are my go-to
- Dijon mustard – I love adding it to cream sauces to give them an extra little something-something, but if you’re not a fan or you don’t keep any in your fridge, feel free to leave it out
- Oregano – a pop of herby goodness
- Chicken broth – or you can use a combo of broth and a dry white wine (sauvignon blanc or pinot grigio) for a touch of class
- Heavy cream – it makes the sauce luxurious in both taste and texture
- Gnocchi – I use the shelf-stable kind in the pasta aisle
- Parmesan – always use freshly grated
- Spinach and basil – fresh ingredients to top it all off
Pro tip
There’s no need to pre-cook the gnocchi. It cooks right in the sauce to make this a one pan meal! In fact, the starch that’s released is essential to thickening it up.
How to make sausage mushroom gnocchi
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a deep skillet, pan fry the sausage until browned, breaking it up as you go. Transfer it to a plate, and drain any excess fat. Melt the butter, and add the mushrooms and onions. Sauté until the water has cooked off.
Add in the garlic, Dijon, and oregano. Cook until fragrant. Pour in the broth and cream, scraping up any browned bits from the pan. Return the sausage, and stir in the gnocchi. Simmer, stirring every so often, until thickened.
When the gnocchi is cooked, stir in the cheese, spinach, and basil. Remove from the stove, and let the spinach wilt. Give it a taste, and season with salt & pepper. Serve with extra parmesan if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use this 12″ Staub skillet and break up the sausage with a meat masher.
- One squeeze of a garlic press quickly minces it, and it’s simple to measure out butter with this butter dish.
- My Microplane zester is perfect for the parm. Grating from a block ensures it’ll melt right into the sauce easily.
Substitutions and variations
- As always, sub the cream for something lower fat at your own discretion. The sauce may not thicken as intended and could even curdle.
- If you want some kick, use hot Italian sausage and/or add in some crushed red pepper flakes or cayenne pepper.
- For a similar vegetarian dish, try my Creamy Mushroom and Spinach Gnocchi.
What to serve with Italian sausage mushroom gnocchi
- A salad makes a great pairing. Go all out with a big Caesar salad and my homemade Caesar Salad Dressing (no blender, 10 minutes) and Garlic Parmesan Croutons. You could also make this light and delightful Parmesan Arugula Salad.
- My Extra Cheesy Garlic Bread rounds out the meal, or you can serve a simple fresh crusty bread like French baguette or sourdough.
Leftovers and storage
- Store any leftover gnocchi for 3-4 days in the fridge in a covered container.
- Reheat slowly over a low heat, and add a splash of cream or broth/wine if needed because the sauce will continue to thicken as starch releases over time.
- I don’t recommend freezing this one. The texture of the gnocchi will definitely be altered, and creamy sauces don’t do well in the freezer.
If you made this creamy mushroom and sausage gnocchi, please leave a star rating and review below! I’d love to hear from you. Tag me on Instagram with your S&L creations!
Italian Sausage and Mushroom Gnocchi
Ingredients
- 10.6 ounces Italian sausages see note
- 2 tablespoons butter
- 8 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon Dijon mustard optional
- 1/2 teaspoon dried oregano
- 1 cup chicken broth or 50/50 chicken broth and dry white wine
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese + extra for serving
- 2 cups (packed) fresh baby spinach
- 1 tablespoon chopped fresh basil or to taste
- Salt & pepper to taste
Instructions
- Fry the sausage meat in a large, deep skillet (I use a 12" one) until browned over medium-high heat, breaking it up as you go along (about 7-8 minutes). When it's done, transfer it to a paper towel lined plate. If there's a lot of excess fat in the pan, drain it.
- Add the butter to the skillet and let it melt, then add in the mushrooms and onions. Cook them, stirring occasionally, for about 5-6 minutes or until the mushrooms release water and it's been cooked off.
- Stir in the garlic, Dijon mustard, and oregano, and cook for 30 seconds.
- Add in the chicken broth and cream. Scrape up any browned bits from the bottom of the pan.
- Add the cooked sausage back to the pan.
- Stir in the gnocchi and continue cooking (uncovered) for 8-10 minutes, stirring occasionally, or until the sauce has thickened and the gnocchi are cooked through. You may need to lower the heat if it's bubbling too much.
- Stir in the parmesan, spinach, and basil, then take the pan off the heat. Let the spinach wilt for a minute or two. Season with salt & pepper as needed and enjoy with extra parmesan grated over top if desired.
Notes
- I used 3 sausages out of a 5-pack of Italian sausages (use mild or hot depending on what you prefer). Feel free to use anything in that ballpark weight-wise. You can either buy bulk ground sausage meat or, if using whole sausages, take the meat out of the casings.
- The gnocchi will release starch as they cook, thickening the sauce.
- Troubleshooting tip: if the sauce reduces too much/gets too thick before the gnocchi is cooked, simply add in another splash of chicken broth, wine, and/or cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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