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5.0 from 51 votes

Spicy Italian Sausage Gnocchi

This spicy Italian sausage gnocchi recipe is comforting, creamy, and has a great kick! It's made in one pan for a fast and easy dinner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: American , Italian-American Fussion

Ingredients

  • 10.6 ounces Italian sausages see note
  • 1/2 medium onion chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon DeLallo Chopped Calabrian Chili Peppers or to taste
  • 1.5 cups chicken broth or 50/50 chicken broth and dry white wine
  • 1/2 cup heavy/whipping cream
  • 1 pound DeLallo Potato Gnocchi uncooked
  • 1/2 cup freshly grated Parmesan cheese + extra for serving
  • 1 tablespoon chopped fresh basil or to taste
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Take the sausages out of their casings and crumble them into a deep skillet, along with the onion. Sauté for 7-10 minutes, stirring occasionally, or until the sausage has nicely browned.
  2. Stir in the garlic, Dijon mustard, and Calabrian chili peppers, and cook for 30 seconds.
  3. Add in the chicken broth and cream. Scrape up any brown bits from the bottom of the pan.
  4. Stir in the gnocchi (no need to cook it first!). Continue cooking (uncovered) for 8-10 minutes, stirring occasionally, or until the sauce has thickened and the gnocchi are cooked through.
  5. Take the pan off the heat and stir in the parmesan and basil. Season with salt & pepper as needed and enjoy immediately with extra parmesan grated over top if you wish.

Notes

  • I used 3 sausages out of a 5-pack of Italian sausages (use mild or hot depending on your preference). Feel free to use anything in that ballpark weight-wise.
  • The Chopped Calabrian Chili Peppers are quite spicy, so if you're more sensitive to spice, start by adding in half the suggested amount and then add more if needed.
  • The gnocchi will release starch as they cook, and that's what will thicken the sauce (and it'll continue to thicken as it cools).