Go Back

Tuscan Gnocchi

Tuscan gnocchi in a creamy sun-dried tomato and spinach sauce with Italian sausage, finished with melted parmesan and fresh basil. Pan-seared sausage and quick garlic-sun-dried tomato sauté build the base before you simmer the sauce and toss in the gnocchi.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi Cook according to package directions.
Italian sausage
  • 1 lb Italian sausage, casings removed Drain after browning.
Baby spinach
  • 3 cup baby spinach Toss into the sauce until just wilted.
Sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes in oil, chopped Use the oil for sautéing the garlic.
Garlic
  • 4 cloves garlic, minced Minced for quick sauté.
Heavy cream
  • 1 cup heavy cream Forms the creamy sauce.
Chicken broth
  • 0.5 cup chicken broth Helps loosen and simmer the sauce.
Parmesan
  • 0.5 cup parmesan, grated Stir in to melt and thicken.
Italian seasoning
  • 1 tsp Italian seasoning
Red pepper flakes
  • 0.25 tsp red pepper flakes
Fresh basil
  • 1 Fresh basil for serving Add right before serving.
Salt and pepper
  • 1 Salt and pepper to taste Season at the end.

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large skillet over medium-high heat until browned, then drain and set aside.
Build the creamy sauce
  1. Sauté the garlic and sun-dried tomatoes for 2 minutes in the sun-dried tomato oil, stirring to prevent browning.
  2. Add the heavy cream, chicken broth, Italian seasoning, and red pepper flakes, then simmer for 4 minutes until slightly thickened.
  3. Stir in the grated parmesan until melted and smooth.
Cook and combine
  1. Cook the potato gnocchi according to package directions, then add the gnocchi directly to the sauce.
  2. Return the browned sausage to the skillet, then add the spinach and toss until the spinach wilts.
  3. Season with salt and pepper to taste, then top with fresh basil and serve immediately.

Notes

Pro tip: simmer the cream mixture just until it thickens and coats the back of a spoon, then stir in parmesan off-and-on as needed so it melts silky instead of grainy. Refrigerate leftovers in a covered container up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freezing isn’t recommended because gnocchi and cream can change texture. For a lighter option, replace half the heavy cream with whole milk.