One Pan Creamy Gnocchi with Italian Sausage and Kale


This One Pan Creamy Gnocchi with Italian Sausage and Kale is comfort food at its easiest, and tastiest! You’ll want to savor every bite of this easy gnocchi dinner!

I actually got the idea for this simple skillet dinner from one of my favorite soups, the Zuppa Toscana Soup I always make.

I love that potato, Italian sausage and kale flavor combination so I decided to make it into comforting main dish.


One Pan Creamy Gnocchi with Italian Sausage and Kale

And to simplify it, and make it that much better, I used gnocchi instead of using potatoes like I use in that soup.

Want to see how easy this one pan meal is? Watch the  video!

I love here how they are cooked in that milk and chicken broth mixture and soak up all that flavor and get even creamier. It’s waaaaay better than just boiling them in water.

Then of course to make it that much better its finished off a little heavy cream and some parmesan cheese (which Romano cheese would work well here too if that’s what you’ve got).

One Pan Creamy Gnocchi with Italian Sausage and Kale

This is a seriously delicious and oh so satisfying dinner that the whole family will love. Chances are this one will be requested again and again.

Try it and you’ll see what I mean!

And you’ll also love how easy it is to make. I’m all about those skillet dinners (if you haven’t noticed by now)!

One Pan Creamy Gnocchi with Italian Sausage and Kale

If you liked this skillet dinner be sure to try my Sausage Zucchini and Brown Rice Skillet, my Shrimp Boil Skillet, and my Mexican Honey-Lime Chicken Sweet Potato and Black Bean Skillet.


One Pan Creamy Gnocchi with Italian Sausage and Kale

4.93 from 13 votes

This is pure comfort food! A quick and easy plus seriously satisfying gnocchi dinner that's all cooked in one pan. You'll want this one on repeat!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 16 oz. mild italian sausage*
  • 1 1/2 tsp olive oil
  • 1/2 cup finely chopped yellow onion
  • 2 tsp minced garlic
  • 3/4 cup low-sodium chicken broth
  • 3/4 cup milk
  • 1 (6 oz) bunch kale, thicks ribs removed, chopped
  • 1 (16 oz.) pkg. potato gnocchi
  • Freshly ground black pepper**
  • 1/3 cup heavy cream
  • 1/3 cup (slightly packed) finely shredded parmesan cheese, plus more for serving if desired
  • Red pepper flakes (optional)


  1. Heat oil a non-stick 12-inch skillet or saute pan over medium-high heat. Crumble sausage into skillet and cook and break up sausage, tossing occasionally, until browned and cooked through, about 6 - 7 minutes. 

  2. Transfer sausage to a plate lined with a few layers of paper towels while leaving 2 tsp oil in skillet (discard any remaining oil). Set sausage aside. 

  3. Reduce burner temperature to medium heat. Add onion to skillet and saute 4 minutes, or until softened, then add garlic and saute 30 seconds. 

  4. Pour in chicken broth and milk and bring to a simmer. Add in kale, cover skillet and let steam 2 minutes, or until wilted.

  5. Add in gnocchi, toss to coat, season with pepper to taste. Cover and cook until tender and most of the liquid has been absorbed, about 4 - 5 minutes.

  6. Add in cream, parmesan and cooked sausage and toss. Serve warm with more parmesan and red pepper flakes if desired. 

  7. *I used pork Italian sausage but Italian turkey sausage can also be used.

    **Wait until the end of cooking to see if you'd like to add any salt. Between the chicken broth, sausage and parmesan there's already quite a bit of salt and I personally didn't think it needed any added.

  8. Recipe source: Cooking Classy


  • Rakib: What a amazing Recepie! Can’t wait to try this in my kitchen. defently Try this. Thank you November 2, 2017 at 10:41am Reply

  • Sarah: This was delicious. Unfortunately, there was no ground Italian sausage at my grocery store.
    I cooked link sausage separately, cut it up, and added it at the end. My first time making gnocchi. Everyone liked it, and wants it again! October 30, 2017 at 5:59pm Reply

    • Jaclyn: So glad to hear it was enjoyed – thanks Sarah! October 31, 2017 at 2:29pm Reply

    • Monica: You can use sausage links. Just remove the casings and cook and crumble like you would the bulk sausage. May 21, 2018 at 10:20am Reply

  • Jean Prendergast: My kids are not gnocchi fans, so if I were to substitute regular cheese tortellini, do you think I’d have to decrease the amount of chicken broth and milk? Thanks! October 29, 2017 at 6:26pm Reply

  • Bridget: Super tasty! It was easy and fast to make too! October 29, 2017 at 5:37pm Reply

    • Jaclyn: I’m so glad you liked this Gnocchi recipe Bridget! Thanks for your review! October 29, 2017 at 9:23pm Reply

  • Vivian: It was delicious. I did use hot sausage, and extra chicken broth and milk for more sauce. October 29, 2017 at 4:04pm Reply

    • Jaclyn: So glad you liked it Vivian, thanks for your feedback! October 29, 2017 at 9:32pm Reply

  • Itzel: So good I am 12 and I want to be a chef you are so helping me! Thanks love love love your blog! You are my role modle! October 28, 2017 at 10:57pm Reply

    • Jaclyn: Itzel I’m so happy to hear you’re in the kitchen cooking! I loved to cook as a kid, especially desserts! Hopefully you open a restaurant one day and I can come try it or you could start a food blog of your own :).
      Thanks so much for your nice comment! October 29, 2017 at 10:07am Reply

  • liz: frozen gnocchi? precook it? October 23, 2017 at 10:25pm Reply

    • Jaclyn: I wouldn’t pre-cook it, it’s best cooked with the sauce here. You will probably need to add a little more cooking time though and maybe just a little more liquid. October 25, 2017 at 9:58am Reply

  • 2pots2cook: My doors always opened for gnocchi and Italian sausage. Kale fits all right ! Thank you ! October 15, 2017 at 1:13am Reply

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