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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/one-pan-creamy-tuscan-sausage-gnocchi-recipe/