30-Minute Cajun Sausage Gnocchi

Cajun cooking thrives on bold spice and skillet-friendly comfort rooted in Louisiana kitchens. This creamy one-pan supper pairs smoky sausage with pillowy potato gnocchi, Cajun seasoning, and a quick tomato-cream sauce finished with spinach.

Serves 4 · 8 min prep · 20 min cook

Estimate for one serving

• 590 cal
• 26g protein
• 48g carbs
• 34g fat

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Ingredients

• 16 oz shelf-stable potato gnocchi
• 14 oz smoked sausage (or andouille)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup parmesan cheese, grated
• 3 garlic cloves
• 1.5 tbsp Cajun seasoning
• 2 tbsp tomato paste
• 3 cups baby spinach
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil or parsley

Instructions

1. 1Slice the smoked sausage into 1/4-inch rounds and mince the garlic. Keep the gnocchi ready to go straight from the package.
2. 2Heat olive oil in a large deep skillet over medium-high heat. Add the sausage coins in a single layer and cook 4 to 5 minutes, flipping once, until deeply browned on both sides and some fat has rendered.
3. 3Stir in the minced garlic and tomato paste and cook 1 minute until the paste darkens slightly and smells sweet-savory. Sprinkle in the Cajun seasoning and stir to coat the sausage.
4. 4Pour in the chicken broth and heavy cream, scraping up any browned bits. Bring the mixture to a gentle simmer.
5. 5Add the gnocchi directly to the simmering sauce. Stir, cover, and cook 5 to 6 minutes, stirring once, until the gnocchi are plump and tender and the sauce has thickened.
6. 6Fold in the baby spinach a handful at a time until it wilts, about 1 to 2 minutes. Reduce heat to low.
7. 7Stir in most of the grated parmesan until melted and silky; season with salt and black pepper to taste. If the sauce is too thick, loosen with a splash more broth.
8. 8Remove from heat, scatter the remaining parmesan and chopped herbs over the top, and let rest 1 minute. Serve hot in shallow bowls as a fast comfort dinner.