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Tuscan Gnocchi

Tuscan gnocchi in a creamy sun-dried tomato, spinach, and Italian sausage sauce. Golden-seared pan cooking meets a quick parmesan-melt finish for a silky coating on pillowy potato gnocchi.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Tuscan gnocchi
  • 1 lb potato gnocchi
  • 1 lb Italian sausage, casings removed
  • 3 cup baby spinach
  • 0.5 cup sun-dried tomatoes in oil, chopped
  • 4 garlic, minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup parmesan, grated
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 1 Fresh basil for serving
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large skillet over medium-high heat until cooked through and lightly browned. Drain excess fat and set the sausage aside.
Build the creamy sauce
  1. Sauté the garlic and sun-dried tomatoes in the sun-dried tomato oil for 2 minutes over medium heat. Stir constantly until fragrant and glossy.
  2. Add the heavy cream, chicken broth, Italian seasoning, and red pepper flakes. Simmer for 4 minutes, stirring now and then, until the sauce looks slightly thickened.
  3. Stir in the parmesan until fully melted and smooth. Lower heat to keep the sauce creamy.
Cook gnocchi and finish
  1. Cook the potato gnocchi according to package directions, then add it directly to the sauce. Toss gently so each piece is coated.
  2. Return the sausage to the skillet and add the baby spinach. Cook just until the spinach wilts, tossing to combine.
  3. Season with salt and pepper to taste and top with fresh basil before serving. Serve immediately for the best creamy texture and bright herb finish.

Notes

Pro tip: keep the sauce at a gentle simmer once dairy goes in—high heat can separate cream. Store leftovers in the refrigerator up to 3 days; reheat in a skillet with a splash of broth to loosen the sauce. Freezing is not recommended because gnocchi and cream can change texture. For a lighter option, swap half the heavy cream for evaporated skim milk and use part-skim parmesan.