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 made my own to 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
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
- 1½ cups fresh baby spinach
- ¼ cup Parmesan, finely grated
- Sea salt and freshly cracked pepper, to taste
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.
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
- 1½ 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.
I wish I could have this for my lunch today! Looks creamy, comforting and so tasty!
Looks like yet another must try dish.
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!! 🙂
Bev,
My daughter loves to help prep & cook meals while my son prefers to bake.
-Pam
A delicious looking hearty dish.
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.
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
Soo good! This is one of our favorite recipes!
I often serve it as a main course and have also served it as a side dish with your chicken and vinegar. I don’t usually have heavy cream so I’ve found half and half works well here.
Yes, Italian getting along with French. The vinegar in the chicken along side the creamy dish is a wonderful contrast.
Thank you, Pam
Anne,
Great pairing! I’ll give them a try together. Thanks, as always, for your comments. I really appreciate you taking the time to let me know how a recipe turns out for you.
-Pam
I love love love this recipe. I make it all the time when I want some thing wonderful but I’m short on time. It is a crowdpleaser every time I make it and I’ve shared it with several folks who have
Paige,
That makes me so happy! I’m glad you love it. Thanks for taking the time to let me know.
-Pam