Tuscan Sausage Gnocchi is a creamy one-pan dinner made with potato gnocchi, Italian sausage, garlic, spinach, sun-dried tomatoes, and Parmesan. The sauce is rich but simple, and the gnocchi cooks right in the pan, so you do not need to boil it separately.
This is a great recipe for busy weeknights when you want something cozy and filling without spending a lot of time in the kitchen. It tastes like a restaurant-style pasta dish, but it uses easy grocery store ingredients.
Why You Will Love This Recipe
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It is made in one pan, so cleanup is easy.
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The gnocchi cooks directly in the sauce and turns soft and tender.
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Italian sausage adds plenty of flavor without extra work.
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It is family-friendly and easy to adjust with vegetables or spice.
Equipment Needed
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Large deep skillet or sauté pan
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Wooden spoon or spatula
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Cutting board
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Sharp knife
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Measuring cups and spoons
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Grater for Parmesan
Ingredients List
For the Gnocchi and Sauce
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1 tablespoon olive oil
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1 pound Italian sausage, mild or spicy
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1 small yellow onion, finely chopped
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4 garlic cloves, minced
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1/3 cup sun-dried tomatoes, chopped
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1 tablespoon tomato paste
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1 teaspoon Italian seasoning
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1/4 teaspoon red pepper flakes, optional
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1 cup low-sodium chicken broth
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3/4 cup heavy cream
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1 package potato gnocchi, 16 ounces
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3 cups fresh baby spinach
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1/2 cup grated Parmesan cheese
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Salt, to taste
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Black pepper, to taste
For Serving
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Extra Parmesan cheese
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Fresh basil or parsley, optional
Timing & Servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
How to Make Tuscan Sausage Gnocchi Step by Step
Step 1: Cook the sausage
Heat olive oil in a large deep skillet over medium heat. Add the Italian sausage and break it into small pieces with a spoon. Cook for 5 to 7 minutes, until browned and no longer pink.
Step 2: Add onion and garlic
Add the chopped onion to the skillet. Cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Step 3: Build the flavor
Add the sun-dried tomatoes, tomato paste, Italian seasoning, and red pepper flakes if using. Stir well so the sausage gets coated with the tomato paste and seasonings.
Step 4: Add the broth, cream, and gnocchi
Pour in the chicken broth and heavy cream. Stir, then add the uncooked gnocchi directly to the skillet. Make sure the gnocchi is mostly covered by the sauce.
Step 5: Simmer until tender
Bring the sauce to a gentle simmer. Cover the skillet and cook for 5 to 7 minutes, stirring once or twice, until the gnocchi is tender and the sauce starts to thicken.
Step 6: Add spinach and Parmesan
Stir in the baby spinach and cook for 1 to 2 minutes, until wilted. Add Parmesan cheese and stir until the sauce becomes creamy. Taste and add salt and black pepper as needed.
Step 7: Serve warm
Serve right away with extra Parmesan and fresh basil or parsley if you like.
Tips for the Best Tuscan Sausage Gnocchi
- Use a deep skillet so the sauce does not spill when you stir in the gnocchi.
- Do not boil the gnocchi separately. For this recipe, it cooks in the sauce and helps thicken it.
- Keep the heat at a gentle simmer after adding the cream. High heat can make the sauce reduce too fast.
- Use freshly grated Parmesan if possible. It melts better and gives the sauce a smoother texture.
- Taste before adding salt. Sausage, broth, sun-dried tomatoes, and Parmesan can already be salty.
- If the sauce gets too thick, add a small splash of broth or cream before serving.
Variations to Try
- Use spicy Italian sausage if you want a little heat.
- Swap spinach with kale, but cook it a few minutes longer so it softens.
- Add mushrooms with the onion for a deeper, savory flavor.
- Use half-and-half instead of heavy cream for a lighter sauce, but the sauce will be less rich.
- Add cooked chicken instead of sausage if you want a milder version.
- Try roasted red peppers instead of sun-dried tomatoes for a sweeter taste.
Serving Suggestions
- Tuscan Sausage Gnocchi is filling on its own, but it also goes well with simple sides.
- Serve it with garlic bread, a green salad, roasted broccoli, or steamed green beans. If you want a lighter meal, pair it with a crisp salad and skip the bread.
- For a cozy dinner, serve it with warm bread so you can scoop up the creamy sauce.
Make-Ahead, Storage, and Reheating
You can chop the onion, garlic, and sun-dried tomatoes ahead of time. You can also cook the sausage in advance and refrigerate it for up to 2 days.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
To reheat, warm gently in a skillet over low heat. Add a splash of broth, cream, or milk to loosen the sauce. You can also microwave it in short intervals, stirring between each one.
Freezing is not the best option because creamy sauce and gnocchi can change texture after thawing. If you do freeze it, use an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Nutritional Facts
- Calories: 610
- Fat: 36g
- Carbs: 45g
- Protein: 25g
- Sugar: 5g
- Sodium: 980mg
Healthy Tuscan Sausage Gnocchi
Equipment
- Large deep skillet or sauté pan
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring Cups and Spoons
- Grater for Parmesan
Ingredients
For the Gnocchi and Sauce
- 1 tablespoon olive oil
- 1 pound Italian sausage mild or spicy
- 1 small yellow onion finely chopped
- 4 garlic cloves minced
- 1/3 cup sun-dried tomatoes chopped
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1 package potato gnocchi 16 ounces
- 3 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
For Serving
- Extra Parmesan cheese
- Fresh basil or parsley optional
Instructions
Step 1: Cook the sausage
- Heat olive oil in a large deep skillet over medium heat. Add the Italian sausage and break it into small pieces with a spoon. Cook for 5 to 7 minutes, until browned and no longer pink.
Step 2: Add onion and garlic
- Add the chopped onion to the skillet. Cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Step 3: Build the flavor
- Add the sun-dried tomatoes, tomato paste, Italian seasoning, and red pepper flakes if using. Stir well so the sausage gets coated with the tomato paste and seasonings.
Step 4: Add the broth, cream, and gnocchi
- Pour in the chicken broth and heavy cream. Stir, then add the uncooked gnocchi directly to the skillet. Make sure the gnocchi is mostly covered by the sauce.
Step 5: Simmer until tender
- Bring the sauce to a gentle simmer. Cover the skillet and cook for 5 to 7 minutes, stirring once or twice, until the gnocchi is tender and the sauce starts to thicken.
Step 6: Add spinach and Parmesan
- Stir in the baby spinach and cook for 1 to 2 minutes, until wilted. Add Parmesan cheese and stir until the sauce becomes creamy. Taste and add salt and black pepper as needed.
Step 7: Serve warm
- Serve right away with extra Parmesan and fresh basil or parsley if you like.
FAQs
Can I use frozen gnocchi?
Yes. Add it straight to the sauce and cook a few extra minutes until tender.
Can I make this recipe without cream?
Yes, but the sauce will be lighter. You can use half-and-half or evaporated milk, but avoid boiling it hard.
What kind of sausage works best?
Mild or spicy Italian sausage both work well. Use whichever fits your taste.
Why is my sauce too thick?
The gnocchi releases starch as it cooks, which thickens the sauce. Add a splash of broth or cream and stir until it loosens.
Conclusion
Tuscan Sausage Gnocchi is a simple, creamy, and satisfying dinner that comes together fast in one pan. It is warm, hearty, and easy enough for a weeknight meal, but still feels special on the table. Try it with extra Parmesan on top and a simple salad on the side.