One-Skillet Spicy Sausage & Burst Tomato Gnocchi

Serves 4 · 10 min prep · 25 min cook

Ingredients

• 1 lb shelf-stable or refrigerated potato gnocchi
• 12 oz spicy Italian sausage, casings removed
• 1 tbsp extra-virgin olive oil
• 1 pint cherry or grape tomatoes
• 4 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 3 packed cups baby spinach
• 1/2 cup heavy cream
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. 1Heat a large 12-inch skillet over medium-high heat for 1 minute. Add the olive oil and the sausage, breaking it into bite-size crumbles with a wooden spoon. Cook undisturbed for 2 minutes so the bottoms brown, then continue stirring and cooking until the sausage is deeply browned and cooked through, 5 to 7 minutes total.
2. 2Use a slotted spoon to transfer the sausage to a plate, leaving rendered fat in the skillet (spoon off any excess). Keep the heat at medium-high.
3. 3Add the gnocchi in a single layer to the hot fat. Let them sear without moving for 2 to 3 minutes until the bottoms turn golden and crisp. Stir and continue cooking another 2 minutes so more sides pick up color.
4. 4Add the cherry tomatoes, sliced garlic, and red pepper flakes. Season with salt and the black pepper. Cook, stirring occasionally, until the tomatoes begin to blister and some burst, releasing their juices, 4 to 5 minutes.
5. 5Return the browned sausage to the skillet and pour in the heavy cream. Stir everything together and bring the mixture to a gentle simmer. Reduce heat to medium-low and let it bubble softly for 2 minutes so the cream thickens slightly and coats the gnocchi.
6. 6Add the baby spinach in handfuls, folding it in as it wilts, about 1 to 2 minutes. The residual heat and sauce will collapse the leaves without overcooking them.
7. 7Stir in the grated Parmesan until it melts into a glossy sauce. Taste and add the remaining salt if needed. If the sauce looks too tight, loosen with 1 to water or extra cream.
8. 8Remove the skillet from the heat. Scatter the torn basil over the top and give one final gentle fold so the herbs stay bright.
9. 9Spoon into warm bowls, finish with extra Parmesan and a grind of black pepper, and serve immediately while the gnocchi edges are still slightly crisp and the sauce is silky.