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Tuscan Gnocchi

Tuscan gnocchi with golden-seared potato dumplings tossed in a creamy sun-dried tomato and spinach sauce with Italian sausage. The sauce is simmered until silky, then gnocchi is cooked directly in the pan for even coating.
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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: 880
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi Use package directions for cooking time; add directly to the sauce when instructed.
Italian sausage
  • 1 lb Italian sausage, casings removed Brown first, then return to the sauce before wilting the spinach.
Spinach and aromatics
  • 3 cups baby spinach Toss in at the end until just wilted.
  • 0.5 cup sun-dried tomatoes in oil, chopped Sauté with garlic in the sun-dried tomato oil for flavor.
  • 4 cloves garlic, minced Minced for quick sautéing.
Creamy sauce
  • 1 cup heavy cream Simmer briefly to thicken and coat the gnocchi.
  • 0.5 cup chicken broth Helps loosen and balance the creamy sauce.
  • 0.5 cup parmesan, grated Stir in to melt into a smooth sauce.
  • 1 tsp Italian seasoning Season the simmering cream-broth base.
  • 0.25 tsp red pepper flakes Add a little heat to the sauce.
Serving and seasoning
  • 1 Fresh basil for serving Top right before serving.
  • 0.1 Salt and pepper to taste Add at the end after spinach is wilted.

Equipment

  • 1 large skillet

Method
 

Brown the sausage
  1. Heat a large skillet over medium-high heat and brown the Italian sausage until cooked through with browned bits, about 6-8 minutes. Drain well and set aside.
Build the creamy sun-dried tomato sauce
  1. In the same skillet over medium heat, sauté the garlic and chopped sun-dried tomatoes in the sun-dried tomato oil for 2 minutes, stirring until fragrant.
  2. Pour in the heavy cream and chicken broth, then add Italian seasoning and red pepper flakes. Bring to a gentle simmer and simmer for 4 minutes, stirring occasionally.
  3. Stir in the grated parmesan until melted and the sauce looks smooth and lightly thickened.
Cook and finish the gnocchi
  1. Add the potato gnocchi directly to the sauce and cook according to package directions until tender and coated, stirring gently so it doesn’t stick.
  2. Return the browned sausage to the skillet, then add the baby spinach and toss until wilted, about 1-2 minutes.
  3. Season with salt and pepper to taste, then top with fresh basil and serve immediately.

Notes

For best texture, stir gently once the gnocchi goes in so the sauce coats without breaking it. Store leftovers in the refrigerator up to 3 days; reheat on the stove over low heat with a splash of broth or cream to loosen the sauce. This does freeze, but the cream sauce may separate slightly—stir well while reheating. For a lighter option, use half-and-half instead of heavy cream and increase parmesan slightly for flavor.