Creamy Pesto Gnocchi with Italian Sausage

Pillowy potato gnocchi, a beloved Italian dumpling tradition, soak up bright basil pesto in this one-pan skillet. Italian sausage, blistered tomatoes, and a creamy finish make it weeknight comfort with real depth.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 680 cal
• 28g protein
• 52g carbs
• 40g fat
• 6g fiber

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Ingredients

• 1 lb, casings removed Italian sausage (mild or hot)
• 1 lb shelf-stable potato gnocchi
• 4, minced garlic cloves
• 1 pint, halved cherry tomatoes
• 4 cups packed baby spinach
• 1/2 cup basil pesto
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup grated Parmesan
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage, breaking it into bite-size crumbles with a wooden spoon, and cook 6–7 minutes until browned and cooked through.
2. 2Push the sausage to one side. Add the minced garlic and red pepper flakes to the empty space and cook 30 seconds until fragrant, then stir everything together.
3. 3Add the cherry tomatoes and cook 3–4 minutes, stirring occasionally, until they begin to blister and release juices.
4. 4Pour in the chicken broth and heavy cream, scraping the bottom of the pan. Bring the mixture to a gentle simmer.
5. 5Stir in the uncooked gnocchi, making sure they are mostly submerged. Cover and cook over medium heat for 5–6 minutes, stirring once halfway, until the gnocchi are tender and plump.
6. 6Reduce heat to low. Add the baby spinach in handfuls, stirring until just wilted, about 1–2 minutes.
7. 7Remove from heat and stir in the pesto and Parmesan until the sauce turns vibrant green and coats everything. Season with salt and pepper to taste.
8. 8Let the skillet sit 2 minutes off heat so the sauce thickens slightly. Serve in bowls topped with the remaining Parmesan and an extra pinch of red pepper flakes if you like heat.