Creamy One Pan Gnocchi with Sausage and Zucchini Recipe

If you’re craving a comforting, fuss-free dinner that feels indulgent without piling on the dishes, you’re in for a treat. This Creamy One Pan Gnocchi with Sausage and Zucchini Recipe is exactly that—a hearty, flavorful meal all cooked in one skillet, blending tender gnocchi with savory sausage, fresh zucchini, and a luscious creamy sauce. I absolutely love how this turns out; it’s perfect for weeknights when you want something satisfying but don’t want to spend forever in the kitchen. Stick around, because I’m going to share all my tips to make sure yours comes out perfect every time!

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Ingredients You’ll Need

To nail this Creamy One Pan Gnocchi with Sausage and Zucchini Recipe, you’ll want fresh, flavorful ingredients that play well together. I like using sweet or mild Italian sausage so it’s tasty without being too spicy, and fresh zucchini adds a subtle crunch that balances the creaminess. Here’s a quick rundown and a few tips about what to grab from your market.

• Italian sausage: Pick sweet or mild for a gentle flavor; pre-cooked works in a pinch but I prefer fresh for better texture.
• Onion: Diced finely so it softens into the sauce and melts away into sweetness.
• Garlic: Fresh minced garlic is key to that savory depth and aroma.
• Zucchini: Quarter and then slice so it cooks evenly without getting mushy.
• Canned diced tomatoes: I always go for good-quality ones with minimal additives—they add a lovely tangy note.
• Water: Just a splash to help bring everything together and cook the gnocchi.
• Potato gnocchi: Fresh or store-bought, either works; I like to use ones that cook quickly for this recipe.
• Baby spinach leaves: Added at the end to wilt gently and boost the greens.
• Fresh basil: Chopped fresh gives vibrant flavor and brightness.
• Heavy cream: For that creamy, silky texture—don’t skimp here!
• Parmesan cheese: Freshly shredded melts beautifully and adds that perfect salty bite.

Variations

I love playing around with this Creamy One Pan Gnocchi with Sausage and Zucchini Recipe to suit different cravings or dietary needs. Feel free to personalize it to make it your own!

• Swap the sausage: I’ve also tried turkey sausage or even spicy chorizo for a bolder kick, and it works beautifully.
• Vegetarian version: Skip the meat and add extra veggies like mushrooms or bell peppers—just sauté them until tender before adding the gnocchi.
• Dairy-free option: I’ve used coconut cream instead of heavy cream with great results—just add a pinch of nutritional yeast to mimic that umami Parmesan flavor.
• Herb twists: Fresh sage or oregano can replace basil for an earthy, aromatic touch.

How to Make Creamy One Pan Gnocchi with Sausage and Zucchini Recipe

Step 1: Brown the Sausage and Soften the Onion

Start by heating a large Dutch oven or deep skillet over medium heat. Add your Italian sausage and diced onion, breaking up the sausage with a wooden spoon as it cooks. You’ll want to cook this until the sausage is no longer pink and the onions become translucent and just start to soften, about 5 to 6 minutes. This step builds a flavorful base, so don’t rush it. If you notice the pan drying out, add a splash of water or a bit of olive oil to keep things moving.

Step 2: Add Zucchini and Garlic

Once the sausage is nicely browned and the onions are soft, toss in the chopped zucchini and minced garlic. Cook for another 5 to 6 minutes until the zucchini starts to soften but still holds a little bite. Stir occasionally so nothing sticks. This fresh veggie adds such a lovely balance to the rich sausage and creamy gnocchi, and I never skip it.

Step 3: Simmer with Tomatoes and Water

Pour in the canned diced tomatoes with their juices along with ¼ cup of water. Give it a good stir and bring your pan to a gentle simmer. This step lets the flavors meld and starts softening the gnocchi later on, so keep an eye on it not to boil over. I find a gentle simmer is perfect here.

Step 4: Add the Gnocchi and Cook

Now, add your potato gnocchi right into the sauce and stir to coat. Cover the pan with a lid, reduce the heat to low, and let it simmer for 6 to 7 minutes. This cooks the gnocchi until tender—almost pillowy—which is such a lovely texture contrast. Don’t forget to stir every couple of minutes to keep the gnocchi from sticking to the bottom. I learned this the hard way the first time!

Step 5: Fold in Spinach, Basil, Cream, and Parmesan

When the gnocchi is soft and cooked through, stir in the baby spinach and chopped fresh basil until the spinach just starts to wilt—you want it vibrant and not overcooked. Then add the heavy cream and Parmesan cheese, stirring gently to create that irresistibly creamy sauce. Switch off the heat, cover, and let everything rest for 5 minutes—this makes it extra tender and lets the flavors marry beautifully. Before serving, give it a good stir and taste for seasoning. A pinch of salt or extra Parmesan never hurts!

How to Serve Creamy One Pan Gnocchi with Sausage and Zucchini Recipe

Garnishes

I like to finish this dish with a generous sprinkle of freshly shredded Parmesan and a few torn basil leaves. The fresh basil adds a lovely pop of color and a fragrant, herbal note that brightens the creamy richness. Sometimes I’ll also add a drizzle of good olive oil or a pinch of crushed red pepper for a tiny kick—just depends on the mood.

Side Dishes

This recipe is pretty filling on its own, but my family enjoys pairing it with a crisp green salad or roasted vegetables. A simple arugula salad tossed with lemon vinaigrette works beautifully to cut through the creaminess. Garlic bread on the side can’t hurt either for soaking up all that sauce!

Creative Ways to Present

For special occasions, I’ve served this Creamy One Pan Gnocchi with Sausage and Zucchini Recipe in individual shallow bowls with a sprig of fresh basil and a few Parmesan shavings on top. You could even sprinkle toasted pine nuts or walnuts for extra texture and a touch of elegance. It always impresses guests without any extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. Because of the cream and gnocchi, the sauce thickens quite a bit when chilled, so just loosen it up with a splash of milk or water when reheating.

Freezing

I’ve found this dish freezes reasonably well, but the texture of the gnocchi can get a bit softer after thawing. If you want to freeze it, cool completely then freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating gently.

Reheating

Reheat leftovers on the stovetop over low heat, stirring often. Add a splash of water, broth, or milk to loosen the sauce as needed. Microwaving works too but stirring halfway through helps it reheat evenly without drying out.

FAQs

Final Thoughts

This Creamy One Pan Gnocchi with Sausage and Zucchini Recipe is a reliable go-to in my house when I want dinner that’s both homey and elegant but doesn’t require a lot of work. I love how the flavors come together in one pot, and it feels like a warm hug on a plate. Whether you’re cooking for your family or just treating yourself, trust me—you’re going to want to keep this recipe in your regular rotation. Give it a try and let me know how yours turns out!

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