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Creamy Tuscan Sausage Gnocchi

Creamy Tuscan Sausage Gnocchi

I immediately wanted to make this creamy Tuscan sausage gnocchi the first time I saw the recipe on Salt & Lavender. Sadly, I kept forgetting to buy sun-dried tomatoes so I finally just made my own so I could make this wonderful recipe. My son is a huge fan of gnocchi and my daughter loves cream sauces (who doesn’t?) so I surprised them both with this delicious creamy Tuscan sausage gnocchi for dinner recently. My kids loved this dish and both of them had second servings. I had a few bites, and although it’s extremely decadent, it’s also VERY delicious.

Creamy Tuscan Sausage Gnocchi

How to Make Creamy Tuscan Sausage Gnocchi

Cook the ground sausage in a large skillet over medium-high heat, breaking it up as you go, until browned, about 6-7 minutes. Add the garlic and cook, stirring constantly, for 1 minute.

Add the chicken broth, heavy cream, fresh lemon juice, sun-dried tomatoes, and uncooked gnocchi; stir to mix well then cover with a lid and cook for 5 minutes.  Side Note: The gnocchi will cook in the sauce and the starch from the potatoes will thicken the sauce. 

Add the spinach and stir to incorporate. Cook for 2 minutes then add the fresh parmesan and cook for an additional 30-60 seconds. Taste and season with sea salt and freshly cracked pepper, to taste if needed. Serve immediately. Enjoy.

Creamy Tuscan Sausage Gnocchi

Creamy Tuscan Sausage Gnocchi

Creamy Tuscan Sausage Gnocchi

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Italian
Servings: 4
Author: Adapted by Pam / Original by Salt & Lavender

Equipment

Ingredients

  • 4 oz ground pork Italian sausage *use 8 oz if you want a heartier recipe
  • Pinch of crushed red pepper flakes
  • 3 cloves of garlic, minced
  • ¾ cup chicken broth
  • ¾ cup heavy cream
  • 1 tsp fresh lemon juice
  • ¼ cup sun-dried tomatoes *If using jarred sun-dried tomatoes in oil, make sure to drain the oil before adding!!!
  • 1 lb potato dry gnocchi, uncooked
  • cups fresh baby spinach
  • ¼ cup Parmesan, finely grated
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Cook the ground sausage and a pinch of crushed red pepper flakes in a large skillet over medium-high heat, breaking it up as you go, until browned, about 6-7 minutes.
  • Add the garlic and cook, stirring constantly, for 1 minute.
  • Add the chicken broth, heavy cream, fresh lemon juice, sun-dried tomatoes, and uncooked gnocchi; stir to mix well then cover with a lid and cook for 5 minutes. 
    Side Note: The gnocchi will cook in the sauce and the starch from the potatoes will thicken the sauce. 
  • Add the spinach and stir to incorporate. Cook for 2 minutes then add the fresh parmesan and cook for an additional 30-60 seconds.
  • Taste and season with sea salt and freshly cracked pepper, to taste if needed.
  • Serve immediately. Enjoy.
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Recipe Rating




7 Comments

  1. I wish I could have this for my lunch today! Looks creamy, comforting and so tasty!

  2. Looks like yet another must try dish.

  3. 5 stars
    That looks wonderful!! Do you your kids ever help cook? You always talk about making these amazing meals for them — they should make one for you!! 🙂

    1. Bev,

      My daughter loves to help prep & cook meals while my son prefers to bake.

      -Pam

  4. 5 stars
    I have been making this recipe about once a week since I found it.
    We love it! Thank you for sharing such a delicious but easy
    one pan dish.
    I did add 2 T. pesto one time and loved that too.

    1. B,

      Thank you for taking the time to let me know. I’m so glad you enjoy this recipe and adding pesto is a terrific idea.

      -Pam