One Pan Creamy Tuscan Sausage Gnocchi Recipe

Introduction

This One Pan Creamy Tuscan Sausage Gnocchi is a rich and comforting meal that comes together quickly on your stovetop. With hearty Italian sausage, tender gnocchi, and a creamy tomato-infused sauce, it’s perfect for a satisfying weeknight dinner.

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage (casings removed)
• 1 small yellow onion (diced)
• 4 cloves garlic (minced)
• ½ cup chopped oil-packed sun-dried tomatoes (drained)
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 16 ounces shelf-stable potato gnocchi
• ¾ cup freshly grated Parmesan cheese
• 3 cups baby spinach
• ½ teaspoon kosher salt (or to taste)
• ¼ teaspoon freshly ground black pepper (or to taste)
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Additional grated Parmesan (for serving, optional)

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook until browned, breaking it into bite-sized pieces with a wooden spoon. Allow some pieces to develop a deep golden crust for extra flavor. If there’s excessive grease, carefully drain off all but about one tablespoon.
2. Step 2: Add the diced onion to the skillet and cook until softened, about three to four minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let the garlic brown.
3. Step 3: Stir in the chopped sun-dried tomatoes along with the Italian seasoning and crushed red pepper flakes if using. Cook for about one minute to let the flavors develop.
4. Step 4: Pour in the chicken broth followed by the heavy cream. Bring the mixture to a gentle simmer while stirring occasionally.
5. Step 5: Add the uncooked gnocchi directly to the skillet. Stir to coat them in the sauce, then cover and simmer for about five to seven minutes until the gnocchi are tender. As they cook, the starch released will thicken the sauce.
6. Step 6: Reduce heat to low and gradually stir in the freshly grated Parmesan cheese. Continue stirring until fully melted into the sauce.
7. Step 7: Fold in the baby spinach and cook for another minute or two until wilted. Taste and adjust seasoning with salt and black pepper. Serve immediately with additional Parmesan and chopped parsley if desired.

Tips & Variations

• For a spicier version, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
• Swap baby spinach for kale or Swiss chard for a different leafy green texture.
• If you prefer, use fresh gnocchi and reduce simmering time accordingly, usually about 2–3 minutes.
• For a lighter sauce, substitute half-and-half for the heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream sauce from separating, adding a splash of broth or cream if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked sausage for this recipe?

Yes, you can use pre-cooked sausage to save time. Simply slice or crumble it and add it in step 3 when combining with the other ingredients, reducing the initial cooking time.

Is it necessary to drain the sun-dried tomatoes?

Yes, draining the oil-packed sun-dried tomatoes helps prevent the sauce from becoming too oily and balances the flavors better.

One Pan Creamy Tuscan Sausage Gnocchi Recipe

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4.7 from 146 reviews

This One Pan Creamy Tuscan Sausage Gnocchi is a rich and flavorful dish combining Italian sausage, sun-dried tomatoes, and tender potato gnocchi in a luscious creamy sauce with spinach and Parmesan cheese. Ready in just 30 minutes, it’s a perfect comforting meal that comes together quickly using one skillet.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Sausage and Aromatics

• 1 tablespoon olive oil
• 1 pound Italian sausage (casings removed)
• 1 small yellow onion (diced)
• 4 cloves garlic (minced)

Sauce and Seasoning

• ½ cup chopped oil-packed sun-dried tomatoes (drained)
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• ½ teaspoon kosher salt (or to taste)
• ¼ teaspoon freshly ground black pepper (or to taste)

Main Ingredients

• 16 ounces shelf-stable potato gnocchi
• ¾ cup freshly grated Parmesan cheese
• 3 cups baby spinach

To Garnish (Optional)

• 2 tablespoons chopped fresh parsley
• Additional grated Parmesan cheese

Instructions

1. Brown the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook until browned, breaking it into bite-sized pieces with a wooden spoon. Allow some pieces to develop a deep golden crust for extra flavor. If there’s excessive grease, carefully drain off all but about one tablespoon.
2. Cook the Aromatics: Add the diced onion to the skillet and cook until softened, about three to four minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let the garlic brown to avoid bitterness.
3. Add the Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes along with the Italian seasoning and crushed red pepper flakes if using. Cook everything together for about one minute to let the flavors bloom.
4. Build the Sauce: Pour in the chicken broth followed by the heavy cream. Bring the mixture to a gentle simmer while stirring occasionally.
5. Cook the Gnocchi: Add the uncooked gnocchi directly to the skillet. Stir to coat them in the sauce, then cover and simmer for about five to seven minutes until the gnocchi are tender. The starch released by the gnocchi will thicken the sauce naturally.
6. Add Parmesan: Reduce heat to low and gradually stir in freshly grated Parmesan cheese. Continue stirring until the cheese melts completely into the sauce.
7. Add the Spinach: Fold in the baby spinach and cook for another one to two minutes until wilted. Taste the sauce and adjust seasoning with kosher salt and freshly ground black pepper as desired.
8. Serve: Serve immediately, garnished with additional grated Parmesan cheese and chopped fresh parsley if desired.

Notes

• If you prefer less spice, omit the red pepper flakes.
• Using shelf-stable gnocchi means no pre-boiling is required.
• You can swap baby spinach with kale or arugula if preferred.
• For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
• Be sure to stir the gnocchi occasionally to prevent them from sticking to the pan.
• Adjust salt and pepper seasoning after adding spinach, as Parmesan and broth already contribute saltiness.

Keywords: Tuscan sausage gnocchi, creamy gnocchi skillet, one pan sausage dinner, easy Italian dinner, creamy sausage pasta