One pan vodka sauce gnocchi made with delicious Italian sausage! It's such a great dinner for when you want something that feels decadent but don't want to put in the effort.
This delicious meal can be made anytime of year! It's a cozy, filling dish that you'll want to add to your weekly rotation.
This was inspired by my Fall Harvest Pasta on this site, both are easy clean-up and comforting meals.
- Potato gnocchi
- Italian sausage
- Fresh garlic
- Canned crushed tomatoes
- Half and half (can sub full fat coconut milk)
- Optional for topping: Parmesan, fresh sliced basil
See recipe card for quantities.
In a large pan on medium heat, sauté the garlic and sausage. Break up sausage with a spatula and cook, stirring occasionally, until browned.
Add vodka and let it cook off for about 1 minute.
Add gnocchi, crushed tomatoes, half and half (or coconut milk), basil, and oregano. Stir. Bring to a simmer and cover.
Cook until gnocchi is cooked through, about 7-8 minutes.
Top with freshly shaved parmesan and serve!
- Herbs - while fresh oregano and basil are preferred for the best flavor, dried oregano and basil can be subbed. As a rule of thumb for subbing dried herbs for fresh, use ⅓ of the quantity of fresh herbs.
- Vegetarian - either leave out the sausage altogether (and start recipe by cooking garlic in olive oil instead of with sausage) or use your favorite plant-based sausage.
- Vegan - the two things in this recipe that will need to be modified/subbed are the sausage and cream. Either leave out the sausage altogether (and start recipe by cooking garlic in olive oil instead of with sausage) or use your favorite plant-based sausage. Sub full-fat canned coconut milk for heavy cream.
- Gluten free - ensure that the gnocchi and vodka you use are certified gluten-free.
- Spicy - add red pepper flakes when sautéing the garlic and sausage, to taste.
Keeps well in an airtight container in the refrigerator for 2-3 days.
Remove pan from heat as soon as gnocchi is to preferred texture. You don't want overcook and continue to cook off more liquid/sauce!
Looking for other recipes like this? Try these:
One Pan Vodka Sauce Gnocchi with Italian Sausage
- 1 lb store-bought potato gnocchi do not use fresh made, it will be too delicate
- 8 oz Italian sausage uncased or casing removed
- 4 cloves garlic minced
- 3 oz vodka
- 16 oz canned crushed tomatoes
- ½ cup heavy cream or canned, full-fat coconut milk
- ⅛ cup fresh basil chopped
- 1 tablespoon fresh oregano chopped, or 1 teaspoon dried oregano
- optional for garnish: grated parmesan, fresh sliced basil
- In a pan on medium heat, sauté the sausage and garlic. Break up the sausage with a spatula and cook until browned, 5-7 minutes.
- Add vodka to pan, let sizzle and cook off a bit for one minute.
- Add gnocchi, crushed tomatoes, cream, basil, and oregano to the pan. Stir to mix.
- Bring to a simmer and cover.
- Cook until gnocchi is cooked through, about 7-8 minutes.
- Remove from heat. Top with shredded parmesan and/or fresh sliced basil just before serving.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove