gluten-free | dairy-free
This creamy gluten-free, dairy-free gnocchi skillet comes together in about 30 minutes with pillowy GF gnocchi, savory Italian sausage, and a rich tomato-cream sauce brightened with fresh basil and spinach. It’s dairy-free by default using plant cream—and easy to make dairyful with regular heavy cream and a little Pecorino if dairy agrees with you. After 20 years of cooking gluten- and dairy-free, this is the comfort food I reach for when I want something that feels decadent but comes together on a weeknight.
Gluten-free comfort foods can be hard to find, especially when they also need to be dairy-free. When we discovered Delallo’s Gluten-Free, Dairy-Free Gnocchi a few years ago, we immediately bought a box and cooked it up. Holy cow, was it good!
While staying outside Pittsburgh during our RV journey, we discovered that Delallo was born there, and their original Italian Market was a short drive away. Of course, we had to plan a visit.
Watch the video below to take the tour with us (the largest olive bar ever!) and see all that Delallo’s wonderful market has to offer.
We were so inspired, we came back to Howie (our RV) and immediately made a delicious one-pot meal. Well, you do need to boil the gnocchi in a different pot, but everything else is in one skillet. Our gluten-free, cow-dairy-free, creamy tomato and Italian sausage skillet with gnocchi is comfort food at its best. The creaminess of the sauce and gnocchi feels decadent, and the basil and spinach bring a wonderful freshness that lightens the dish.
Why This Recipe Works
Gluten-free gnocchi makes this skillet feel rich and comforting without feeling like you worked all day on creating it. Italian sausage seasons the sauce as it browns, while crushed tomatoes and dairy-free cream create a smooth tomato-cream base. Balsamic vinegar adds acidity and a subtle sweetness that balances the richness of the sausage and cream.
Fresh spinach and basil keep the dish from feeling too heavy, and the gnocchi finishes in the skillet so it can absorb the sauce. The result is a deeply flavorful, gluten-free, dairy-free meal that feels decadent yet remains practical for a weeknight.
Before You Begin
This is a one-skillet finished dish, but the gnocchi must first be boiled separately according to the package directions. Bring the gnocchi water to a boil while you prepare the sausage and sauce so everything is ready in about 30 minutes.
Gluten-free gnocchi can become soft if overcooked. Remove it as soon as it floats, drain it well, and toss it with a small amount of olive oil to prevent sticking. Add it gently to the skillet near the end of cooking.
For the best dairy-free flavor, use unsweetened, neutral-tasting plant-based heavy cream. We prefer Country Crock Plant Cream or Silk Dairy-Free Heavy Whipping Cream. Different brands can vary considerably in sweetness, thickness, and flavor.
Italian sausage and Pecorino Romano (if using) can both add considerable salt, so taste the finished sauce before adding additional seasoning.
Ingredient notes
Gluten-free gnocchi: We use DeLallo Gluten-Free Gnocchi. The Family Style gnocchi is larger and more substantial, but the mini version works well too. You can find it at Amazon HERE.
- Dairy-free cream: We used a dairy-free heavy cream, and if you are dairyful, use regular heavy cream. Our first choice for dairy-free heavy cream is Country Crock Plant Cream, available HERE or at your local grocery store. We found it at Kroger and Publix so far. These are good options as well: Califia Dairy-Free Heavy Cream and Silk Heavy Whipping Cream.
Italian sausage: Mild, sweet, or hot Italian sausage can be used depending on your preference. Most Italian Sausage is gluten-free, but always check the label. Johnsonville has one of the cleanest ingredient lists we have found. Remove the casings if using links.
- Cheesy flavor: Nutritional yeast keeps the recipe completely dairy-free. Pecorino Romano may be used by people who tolerate sheep’s-milk cheese.
Now, go eat something amazing!
Gluten-Free, Dairy-Free Gnocchi Skillet with Creamy Italian Sausage
Suggested Tools
The Ingredients
- 1 pkg Gnocchi, Delallo GF Family Style or Mini
- 2 tsps olive oil
- 1 lb Italian sausage, mild, sweet
- 28 oz tomatoes, crushed, we use Delallo or Cento
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 cup heavy cream, Use dairy-free or dairyful. We love Country Crock Plant Cream
- 1 tbsp balsamic vinegar
- 1 tsp oregano, dried
- 3 oz spinach, fresh, chopped
- 3 tbsp basil, fresh, chiffonade
- Kosher salt and pepper to taste
- 1 tbsp nutritional yeast, or Pecorino Romano cheese if dairyful
The Process
Mise en Place
- Prepare the sausage. If you bought bulk, do nothing. If you bought links, then remove from the casing and add to a prep bowl.
- Dice onion, mince garlic and place in a prep bowl. Chop the spinach and add to a prep bowl.
- Measure the dried oregano and balsamic and add to prep bowls. Measure out the heavy cream. Grate the cheese (or measure out the nutritional yeast) and set aside for garnish.
Cook the Gnocchi
- Cook the gnocchi as directed on the package: bring to a boil 4 quarts of salted water. Once boiling, add the gnocchi and stir gently to break apart. Once they rise to the top of the pan, remove using a spider strainer and transfer to a bowl. Add a bit of olive olive and mix the gnocchi to keep them from sticking. Set aside until they are needed in the skillet.
Make the Skillet
- While the gnocchi water is coming to a boil, add a small amount of olive oil ot the skillet and set the heat to medium-high. Once the skillet and oil are hot, add the sausage and cook for about 2-3 minutes. Add the onions and garlic and cook until the sausage is mostly browned, breaking it up into smaller pieces as it cooks. The sausage can be slightly pink in the middle as it will cook more as you make the sauce.
- Add the tomato sauce to the skillet and stir to combine. Add the oregano, balsamic, and heavy cream and stir to combine. Let cook for 2-3 minutes. Add the spinach in bunches into the skillet slowly and stir to combine. Let cook 2-3 minutes more and then add half of the basil and stir. Taste and kosher salt and pepper as needed.
Adding the Gnocchi and Garnish
- Slowly and gently add the cooked gnocchi to the skillet and stir to combine. Let cook for 2-3 minutes. Add the nutritional yeast, and stir to combine. Taste and add more kosher salt and pepper as needed. Remember, if you are using cheese, it will bring in more salt to the dish.
- Remove the skillet from the heat, garnish with cheese (if using) and basil. Serve directly from the pan or scoop into dishes. Enjoy!