Truffle Garlic Parmesan Gnocchi with Hot Italian Sausage

Decadent, Savory, and Unapologetically Indulgent

If you’re in the mood for something rich, cozy, and wildly satisfying, this Truffle Garlic Parmesan Gnocchi with Hot Italian Sausage is exactly that. It’s comfort food with a touch of luxury — creamy, garlicky, a little spicy, and finished with that unmistakable truffle aroma that makes the whole kitchen smell like magic.

This dish brings together pillowy gnocchi, earthy mushrooms, and hot Italian sausage all wrapped in a silky Parmesan-truffle cream sauce. It’s simple enough for a weeknight but impressive enough for a dinner party.

Ingredients

• 1 lb bag of gnocchi (any brand you love)
• 1 lb hot Italian sausage
• 1 ¾ cups heavy cream
• 1 ½ Tbsp truffle oil
• 2 cups spinach
• 2 Tbsp olive oil
• 1 ½ cups freshly grated Parmesan (plus more for garnish)
• 4 Tbsp butter
• 8–10 cremini mushrooms, sliced
• ½ cup panko breadcrumbs
• 6 cloves garlic, finely chopped
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• Fresh parsley, for garnish

Why I Love Pan-Fried Gnocchi

I like to use Rana Gnocchi, simply because I prefer pan-cooking it in butter instead of boiling. This method gives each piece a fluffy, pillowy-soft inside with a lightly crisp golden exterior — the perfect texture for soaking up that rich truffle-Parmesan sauce.

If you’re using a traditional gnocchi that’s meant to be boiled first, just follow the package instructions to boil it, then pan-fry it afterward in butter until the edges are golden and lightly crisp. You’ll get the same amazing texture and flavor.

Instructions

1. Sauté the mushrooms. In a large skillet, melt 1 Tbsp butter over medium heat. Add the sliced mushrooms and cook for about 5 minutes, until softened and golden. Remove them from the pan and set aside. Wipe away any excess liquid.
2. Cook the sausage. Remove the hot Italian sausage from its casings and cook until browned and crumbled. Transfer to a paper towel–lined plate to drain, then wipe the pan clean.
3. Crisp the gnocchi. If using Rana gnocchi, go straight to pan-frying — no boiling required. If using traditional gnocchi, boil according to package directions, then drain and transfer to a pan with 2 Tbsp butter. Sauté over medium-high heat, tossing occasionally, until golden and crisp on the outside.
4. Build the sauce. In your original pan, heat 2 Tbsp olive oil and add the garlic. Sauté for about 1 minute, just until fragrant — don’t let it burn. Pour in the heavy cream, Parmesan, truffle oil, salt, pepper, and red pepper flakes. Stir and let it gently simmer until slightly thickened.
5. Combine everything. Add the cooked mushrooms, sausage, and spinach to the sauce. The spinach will wilt beautifully into the mixture. Then, fold in the crispy gnocchi and let it all simmer together for 15–20 minutes so the flavors meld. If the sauce gets too thick, add a splash more cream. Want it extra truffly? Go for it — this is your moment.
6. Toast the panko topping. In a small pan, melt 1 Tbsp butter with 1 tsp olive oil. Add ½ cup panko breadcrumbs, season with a pinch of salt, and stir until golden brown. Remove from heat and toss with a bit of grated Parmesan.
7. Plate and garnish. Spoon the gnocchi and sauce into a shallow bowl. Top generously with freshly grated Parmesan, toasted breadcrumbs, and a sprinkle of parsley. Serve immediately — and enjoy that truffle aroma while it lasts.

Wine Pairing

• Red: A bold Barolo or Pinot Noir complements the sausage and truffle beautifully.
• White: An Oaked Chardonnay or Sauvignon Blanc adds a crisp, buttery contrast to the creamy sauce.

LMH Tip

This is one of those dishes that tastes like you spent all day making it — but in reality, it comes together in under an hour. The browned gnocchi, the silky truffle cream, and that crunchy Parmesan panko topping… it’s pure comfort on a plate.