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Tuscan Gnocchi

Tuscan gnocchi in a creamy sun-dried tomato and spinach sauce with browned Italian sausage. Golden-seared gnocchi is simmered directly in the silky sauce, then finished with parmesan and fresh basil.
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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: 920
Ingredients Equipment Method Notes

Ingredients
  

Tuscan gnocchi components
  • 1 lb potato gnocchi Use store-bought for best timing; have package directions handy.
  • 1 lb Italian sausage, casings removed Cook until browned for deeper flavor.
  • 3 cup baby spinach Add at the end so it wilts quickly and stays bright.
  • 0.5 cup sun-dried tomatoes in oil, chopped Chopped for even distribution in the sauce.
  • 4 clove garlic, minced Minced to sauté quickly without burning.
  • 1 cup heavy cream Keeps the sauce creamy; simmer gently.
  • 0.5 cup chicken broth Loosens the sauce to coat the gnocchi.
  • 0.5 cup parmesan, grated Stir in off-boil or gently to melt smoothly.
  • 1 tsp Italian seasoning Adds classic herb warmth.
  • 0.25 tsp red pepper flakes Adjust to your heat preference.
  • 0.25 Fresh basil for serving Fresh finish right before serving.
  • 1 Salt and pepper to taste Season to balance richness.

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausage
  1. Heat a large skillet over medium-high heat and cook the Italian sausage until browned, breaking it up as needed. Drain and set aside, leaving any useful browned bits in the pan.
Build the creamy sun-dried tomato sauce
  1. In the same skillet, sauté the garlic and sun-dried tomatoes for 2 minutes in the sun-dried tomato oil. Stir frequently until fragrant.
  2. Add the heavy cream, chicken broth, Italian seasoning, and red pepper flakes, then simmer for 4 minutes. Keep the simmer gentle so the sauce stays smooth.
  3. Stir in the grated parmesan until melted and the sauce looks glossy. Scrape the bottom of the pan to fully incorporate.
Cook gnocchi and finish with spinach
  1. Cook the potato gnocchi according to package directions, then add the gnocchi directly to the sauce. Toss gently so the gnocchi is coated.
  2. Return the sausage to the skillet and add the baby spinach, then toss until wilted. Cook just until the spinach collapses.
  3. Season with salt and pepper to taste, then top with fresh basil. Serve hot so the basil stays bright.

Notes

Pro tip: simmer the cream mixture gently and melt the parmesan slowly to prevent graininess. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stovetop with a splash of broth or cream to loosen the sauce. Freezing isn’t ideal for gnocchi texture. For a lighter swap, use half-and-half instead of heavy cream (simmer a little longer to thicken slightly).