Welcome to Episode 6 of Dinner in Less Than 30, where we’re making a cozy, creamy dinner that tastes like it took far more effort than it actually did.

This Creamy Sausage & Gnocchi is everything I love about a weeknight meal—one pan, simple ingredients, and on the table in under 30 minutes. Pillowy gnocchi and browned Italian-style chicken sausage simmer in a garlicky sun-dried tomato cream sauce with fresh spinach, Parmesan, and basil.

And this recipe comes with a little kitchen confession. The Pane & Olio was never supposed to be in it. I reached for the wrong seasoning jar because I didn’t have my glasses on 😂, realized my mistake a little too late, and decided to keep going. As it turns out, the rosemary, fennel, and subtle citrus notes were exactly what the dish needed. Sometimes the best recipes really do happen by accident.

So Pane & Olio officially stays. And if you don’t have it in your pantry yet, don’t worry—I’ve included an easy substitution so you can still make this one tonight.

Less than 30 minutes, one skillet, and minimal cleanup. Episode 6 might just be one of my favorites yet.

WHAT YOU’LL NEED

• CHICKEN SAUSAGE: I use Aidells Italian Style Chicken Sausage, sliced into rounds and browned until golden. Use your favorite Italian-style chicken sausage if you can’t find Aidells.
• GNOCCHI: shelf-stable or refrigerated potato gnocchi.
• EXTRA VIRGIN OLIVE OIL: for browning the sausage and building the sauce.
• GARLIC: thinly sliced or minced.
• SUN-DRIED TOMATOES: drained and chopped.
• PANE & OLIO: the accidental addition that turned out to be a very good idea! It brings rosemary, fennel and orange notes to the dish.
• CHICKEN BONE BROTH: to loosen the browned bits from the skillet and create the base of the sauce.
• HEAVY CREAM: for that rich, silky finish.
• FRESH SPINACH: it wilts right into the sauce at the end.
• PARMESAN CHEESE: freshly grated, both for the sauce and finishing.
• SALT & FRESHLY CRACKED BLACK PEPPER: to taste.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook for 4–5 minutes, stirring occasionally, until nicely browned on both sides.

Step 2: Reduce the heat to medium. Add the garlic and sun-dried tomatoes, then sprinkle in the Pane & Olio seasoning.

Full disclosure: Pane & Olio was not part of the original plan. I grabbed the wrong jar because I didn’t have my glasses on 😂—and it turned out to be one of those very happy kitchen accidents. It was so good, it officially made the recipe! Don’t have Pane & Olio in your pantry yet? No worries—I’ve included an easy substitution in the recipe so you can still make this dish tonight.

Step 3: Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and let it cook for 2–3 minutes, allowing the stock to reduce slightly and all those flavors to come together.

Step 4: Add the gnocchi directly to the skillet and stir to coat in the seasoned chicken stock. Bring everything back to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until the gnocchi begin to soften and the liquid reduces slightly.

Step 5: Pour in the heavy cream and stir gently to combine. Reduce the heat to medium-low and let everything simmer for 2–3 minutes, until the sauce begins to thicken and becomes silky and creamy.

Step 6 : Add the fresh spinach to the skillet and gently stir it into the creamy gnocchi. Cook for 1–2 minutes, just until the spinach has wilted into the sauce.

Step 7 : Remove the skillet from the heat. Sprinkle in the freshly grated Parmesan and add ¼ cup chopped fresh basil. Gently stir until the Parmesan has melted into the sauce and the basil is evenly distributed. Cook for another minute or so, just until the sauce is silky and everything is beautifully combined

SERVING SUGGESTION:

Spoon the gnocchi into shallow bowls and finish with a generous sprinkle of freshly grated Parmesan and cracked black pepper. Serve immediately while the sauce is warm and creamy, with warm crusty bread on the side for soaking up every last bit of sauce.

🍷 WINE PAIRING:

Pair this creamy sausage and gnocchi with a crisp, lightly oaked Chardonnay. The wine has enough acidity to cut through the rich cream sauce, while its subtle buttery notes complement the Parmesan and pillowy gnocchi. Look for a Chardonnay that isn’t overly oaky so it doesn’t overpower the herbs, sun-dried tomatoes, and Italian sausage.

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⏱ Dinner in Less Than 30 – Episode 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
One Pan Meal • Family Friendly • Weeknight Favorite