Description

This creamy sausage gnocchi is a cozy skillet dinner with tender potato gnocchi, browned Italian sausage, spinach, and sweet sun dried tomatoes. Everything cooks in one pan, so the sauce turns rich, savory, and ready for spooning up with extra Parmesan.

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
Additional grated Parmesan, for serving, optional

Instructions

Brown the sausage: Heat the olive oil in a large deep skillet over medium heat. Add the Italian sausage and cook for 5 to 7 minutes, breaking it into crumbles, until browned and cooked through.
Soften the aromatics: Stir in the diced onion and cook for 3 to 4 minutes until tender and glossy. Add the garlic, sun dried tomatoes, Italian seasoning, and crushed red pepper flakes, then cook for 30 seconds until fragrant.
Simmer the gnocchi: Pour in the chicken broth and heavy cream, scraping the bottom of the skillet to lift up the browned bits. Stir in the gnocchi, bring to a gentle bubble, cover, and cook for 5 to 6 minutes until the gnocchi is tender.
Thicken the sauce: Uncover the skillet and simmer for 2 to 3 minutes, stirring often, until the sauce lightly coats the spoon. Keep the heat gentle so the cream stays smooth.
Add Parmesan and spinach: Stir in the Parmesan until melted, then fold in the baby spinach. Cook for 1 to 2 minutes until the spinach wilts and the sauce looks creamy and glossy.
Finish and serve: Season with kosher salt and black pepper to taste. Top with parsley and extra Parmesan, then serve warm.

Notes

Use mild or spicy Italian sausage depending on your heat preference. If the sauce thickens too much, stir in a splash of warm broth until creamy again. Store leftovers in the refrigerator for up to 3 days and reheat gently over medium low heat.

Prep Time: 10 mins
Cook Time: 20 mins

Keywords: creamy sausage gnocchi