One-Pan Creamy Tuscan Sausage Gnocchi

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 1 lb Italian sausage (mild or hot), casings removed
• 1 lb shelf-stable potato gnocchi
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 5 oz baby spinach
• 1 cup heavy cream
• 3/4 cup chicken broth
• 3/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup fresh basil leaves, torn

Instructions

1. 1Heat the olive oil in a large 12-inch deep skillet over medium-high heat. Add the sausage and cook, breaking it into bite-size crumbles with a wooden spoon, until browned and cooked through, 6–8 minutes.
2. 2Push the sausage to one side, add the minced garlic and chopped sun-dried tomatoes to the empty space, and cook 45–60 seconds until fragrant, then stir everything together.
3. 3Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Stir in the Italian seasoning, red pepper flakes, salt, and black pepper and bring the liquid to a gentle simmer.
4. 4Add the uncooked gnocchi directly to the skillet, stirring to coat. Reduce heat to medium, cover, and cook 5–6 minutes, stirring once halfway, until the gnocchi are plump and tender and the sauce has thickened slightly.
5. 5Uncover, add the baby spinach in handfuls, and fold it in until fully wilted, about 1–2 minutes.
6. 6Remove the skillet from heat and stir in Parmesan until the sauce turns glossy and coats the gnocchi. Taste and adjust salt or pepper if needed.
7. 7Let the skillet rest 2 minutes so the sauce clings; if it seems too thick, loosen with a splash of broth or cream.
8. 8Divide among shallow bowls, top with the remaining Parmesan and torn basil, and serve hot with crusty bread if desired for a complete cozy dinner.