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Tuscan Gnocchi

Tuscan gnocchi in a creamy sun-dried tomato, spinach, and Italian sausage sauce—gnocchi tossed until lightly coated and parmesan melts throughout. Quick skillet method delivers tender dumplings with golden seared bits and herb-fresh basil on top.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 1050
Ingredients Equipment Method Notes

Ingredients
  

Tuscan gnocchi
  • 1 lb potato gnocchi
  • 1 lb Italian sausage, casings removed
  • 3 cup baby spinach
  • 0.5 cup sun-dried tomatoes in oil, chopped
  • 4 clove garlic, minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup parmesan, grated
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 1 Fresh basil for serving
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Brown the sausage
  1. Heat a large skillet over medium-high heat and brown the Italian sausage until cooked through and browned, about 8-10 minutes. Drain and set aside.
Build the sun-dried tomato garlic base
  1. In the same skillet, sauté the garlic and chopped sun-dried tomatoes in the sun-dried tomato oil for 2 minutes, stirring until fragrant. Keep the heat at medium.
Make the creamy sauce
  1. Add the heavy cream, chicken broth, Italian seasoning, and red pepper flakes, then simmer for 4 minutes. Stir often so the sauce thickens slightly and looks glossy.
  2. Stir in the grated parmesan until melted and smooth throughout. Simmer for 1 additional minute if needed for full melt.
Cook and assemble
  1. Cook the potato gnocchi according to package directions, then add the gnocchi directly into the sauce. Toss gently so the dumplings are coated.
  2. Return the sausage to the skillet and add the baby spinach, then toss until the spinach wilts, about 1-2 minutes. The sauce should cling to the gnocchi.
Finish and serve
  1. Season with salt and pepper to taste, then top with fresh basil. Serve immediately while the sauce is hot and lightly creamy.

Notes

For best texture, add the gnocchi directly to the sauce right after boiling so they stay tender and absorb flavor. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. Freezing is not recommended because cream sauces can separate. If you want a lighter option, use half-and-half instead of heavy cream for a thinner, still-tasty sauce.