Gnocchi, Asparagus & Sausage Skillet with White Wine
Updated Dec 10, 2025, Published Jun 28, 2021
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A Cozy, Flavor‑Packed Weeknight Winner
When you want dinner to feel like a hug in a bowl — warm, hearty, and effortless — this Gnocchi, Asparagus & Sausage Skillet recipe delivers. It brings together pillowy potato gnocchi, savory Italian sausage, fresh asparagus, mushrooms, and a splash of white wine for a rich, comforting dish that’s perfect for any night of the week.
Whether you’re feeding a hungry family, serving up dinner for two, or whipping up something special after a long day, this skillet meal delivers maximum flavor with minimum fuss.
This Gnocchi, Asparagus & Sausage Skillet with White Wine recipe is a simple, flavorful dinner recipe that makes good use of wine. My tip for cooking with wine is to always choose a wine that you would also be willing to drink, that way you get a quality, flavorful dish.
Table of Contents
What You’ll Need
- 1 (16‑ounce) package potato gnocchi (gluten‑free of course)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, crumbled
- ½ pound white mushrooms, sliced
- 1 medium onion, finely diced
- 1 pound fresh asparagus, trimmed and cut into ½‑inch pieces
- 2 cloves garlic, minced
- ½ cup dry white wine (or chicken broth, if you prefer)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup fresh basil, thinly sliced (divide for cooking and garnish)
- ½ teaspoon crushed red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper (to taste)
- Grated Parmesan cheese (for serving)
Why This Skillet Wins Hearts
Comfort food meets fresh vegetables.
The tender gnocchi and savory sausage bring cozy, classic comfort-food vibes — while asparagus, mushrooms, and a hint of lemon keep things bright and balanced.
One‑pan, minimal cleanup magic.
Everything cooks in one skillet — no boiling big pots of water, no juggling multiple pans. One pan, one clean‑up, and you’re done.
Flavor that builds layer by layer.
Sausage and mushrooms sizzle first, releasing savory depth; asparagus and garlic add freshness, while white wine deglazes and builds a subtle, sophisticated sauce. Then lemon juice, zest, basil, and a pinch of red pepper flakes brighten and round out the flavors.
Customizable and forgiving.
Don’t love sausage? Swap for a plant‑based protein or skip it altogether. Wine not your thing? Use broth instead. Prefer more veggies? Add spinach, bell peppers, or zucchini.
When to Serve & Pairings
This dish is a fantastic choice for:
- Cozy weeknight dinners when you want something hearty but quick
- Easy date-night meals at home — add a simple side salad and a glass of wine
- Casual weekend meals — serve family style right from the skillet
- Entertaining — smells amazing while cooking and looks inviting on the table
Pair with: a crisp green salad, crusty bread (or gluten‑free bread), a light white wine (if you used wine in the sauce), or a glass of sparkling water with lemon for a refreshing contrast.
Why You’ll Make It Again and Again
Gnocchi, Asparagus & Sausage Skillet with White Wine is one of those recipes that hits every mark — easy, satisfying, full of flavor, and flexible. It’s a go‑to when you want dinner that feels special but doesn’t require hours of prep or cleanup. Give it a try, and you might just find yourself cooking it on repeat.
Gnocchi, Asparagus & Sausage Skillet with White Wine
Ingredients
- 1 (16-ounce/454-gram) package gluten-free potato gnocchi
- 1 tablespoon (15 g) unsalted butter
- 1 tablespoon (15 mL) olive oil
- 1 pound (454 g) sweet Italian sausage, crumbled
- ½ pound (230 g) sliced white mushrooms
- 1 medium onion, , finely diced
- 1 pound (454 g) fresh asparagus, ends trimmed and cut into ½-inch pieces
- 2 cloves garlic, , minced
- ½ cup (120 mL) dry white wine (or chicken broth)
- 2 tablespoons (30 mL) fresh lemon juice
- 1 teaspoon (2 g) lemon zest
- ¼ cup (7.5 g) fresh basil, thinly sliced into ribbons, divided
- ½ teaspoon (1 g) crushed red pepper flakes
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
- Parmesan cheese, , grated
Instructions
- Cook gnocchi according to package directions. Once done, reserve and set aside about ¼ cup of the cooking water, then drain remaining water and set cooked gnocchi aside. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add sausage, mushrooms, and onion and cook until sausage is just browned and vegetables are tender. Add asparagus and garlic and cook about 2-3 minutes.
- Stir in wine and cook until liquid is almost evaporated. Add lemon juice, lemon zest, half of the basil, the red pepper flakes, salt, and pepper. Stir in cooked gnocchi and reserved cooking water. Mix until gnocchi are evenly coated with sauce. Serve with Parmesan cheese and remaining basil on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
