This creamy Tuscan sausage gnocchi is the ultimate comfort food! Italian sausage, sun-dried tomatoes, spinach, garlic, cream, and fresh basil make the most amazing sauce.
My husband loooved this recipe, and he doesn’t even like creamy sauces. I had steak planned for dinner on the day I made this recipe, and I couldn’t stop sneaking bites of this despite the very real risk of ruining my dinner. 😛
This recipe was inspired by my Tuscan sausage pasta, which has been a big hit – especially with my Instagram audience.
To make this recipe, I use the shelf-stable gnocchi found in the dry pasta aisle. I’ve had readers test similar recipes with fresh homemade gnocchi, and the one pan technique does not seem to work as well, so I would stick with the dry stuff.
I used half of a 5-pack of Johnsonville mild Italian sausages. Feel free to use hot Italian sausages if that’s your thing! Oh, and if you feel so inclined, replace the chicken broth with white wine… it’ll taste amazing.
I list basil as optional because the sauce is flavorful enough without it, but in my opinion, fresh basil is one of the true joys of life, so I use it whenever I can. I do not have a green thumb at all, but I look forward to growing fresh basil in my plant pots every year. Just use a small handful in this recipe and it’s elevated to another dimension of OMGthisisgood.
More one pan gnocchi recipes you may like:
- Chicken Bacon Gnocchi
- 15 Minute Creamy Alfredo Gnocchi
- Spinach and Artichoke Gnocchi
- 15 Minute One Pan Creamy Sun-dried Tomato and Basil Gnocchi
- One Pan Gnocchi alla Vodka
- One Pan Creamy Gnocchi with Sausage (it’s quite similar to this recipe!)
- Creamy Tomato Gnocchi
- Creamy Mushroom and Spinach Gnocchi
These one-pan gnocchi recipes are just so good and easy to make that there’s sure to be one that suits everyone’s tastes. I’ve had a lot of happy readers use this gnocchi cooking method, so I’m always encouraged to keep the recipes coming. 😉
What to serve with Italian sausage gnocchi
It’s quite rich and filling, so I recommend a salad or steamed veggies on the side.
This “Tuscan” sauce is pretty popular on the internet these days, and so I certainly jumped on that bandwagon. The Olive Garden made it famous, and for good reason. There’s something magical about this flavor combo. As you can see, I have a bunch of similar recipes…
Love this sauce? Try these Tuscan-inspired recipes:
- Creamy Tuscan Ravioli (One Pan, 15 Minutes!)
- Creamy Tuscan Salmon Recipe
- Creamy Tuscan Chicken
- Creamy Tuscan Chicken Pasta Recipe
- Easy Creamy Tuscan Shrimp Recipe
Let me know if you’ve made this Tuscan gnocchi recipe!
Questions? Leave me a comment below.
Creamy Tuscan Sausage Gnocchi
This creamy Tuscan sausage gnocchi is the ultimate comfort food! Italian sausage, sun-dried tomatoes, spinach, garlic, cream, and fresh basil make the most amazing sauce.
Ingredients
- 8.8 ounces Italian sausages crumbled
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup heavy/whipping cream
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes
- 1 pound potato gnocchi
- 1.5 cups (packed) fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
- Fresh basil (optional) to taste
- Salt & pepper to taste
Instructions
Take the sausage meat out of the casings and crumble it into a deep skillet. Sauté the sausage over medium-high heat, breaking it up as you go along, until browned (about 5-7 minutes).
Stir in the garlic and cook for about 30 seconds.
Add the chicken broth, cream, lemon juice, sun-dried tomatoes, and gnocchi to the pan. Give it a good stir.
Reduce the heat to medium and cover the pan. Cook for 5 minutes.
Give the gnocchi a stir and then add in the spinach. Cover the pan again for 1-2 minutes until the spinach has wilted.
Stir in the parmesan and basil (if using). Ensure the gnocchi is cooked through and the sauce is thickened to your liking (cook for another minute or two if necessary). Season with salt & pepper to taste and serve immediately.
Recipe Notes
- There is no need to pre-cook the gnocchi. It cooks right in the sauce and the starch released from the potatoes will thicken the sauce.
- Anything around the 8.8 oz ballpark for the sausages will work. I bought a 5-pack of Johnsonville mild Italian sausages and used half of it. Feel free to just buy sausage meat if that's easier.
- I used the oil-packed sun-dried tomatoes that come in a jar. I drained the oil prior to adding them to the skillet.
Amanda morgan says
Are the sun dried tomatoes supposed to be in oil or the dry packaged ones?
Natasha says
I buy the ones in oil, but either will work! Let me know if you try this recipe, Amanda 🙂
Christina says
Made this for my boyfriend and I this past Saturday, OMG it was AMAZING!! We are big on flavor and this did not disappoint, there were no leftovers and we loved it so much we made another batch for dinner on Sunday! Thank you for such a delicious meal! 🙂
Natasha says
That’s so great!! Thanks for letting me know 😀
MH says
Made this tonight, but with just regular pasta. It was so good and had so much flavor! Definitely making again soon!
Natasha says
So happy you liked it!
Holly Roose says
Five stars for sure! Thank you so much for the recipe! It was an absolute hit at our house!!
Natasha says
You are very welcome, Holly!
Marion says
Loved it looking forward to cooking some more recipe,s
Natasha says
Great! Thank you 🙂
Deborah Tower says
Question? Did you buy frozen gnocchi and cook first? Or thaw?
Natasha says
Hi! I bought the dry stuff that you get in the pasta aisle (I explain in the post). I think it would work with frozen gnocchi. You may need to give it an extra minute or two. Let me know how it goes. ❤️
Dana Tagliafico says
Can’t wait to try this one! The one from last week was a hit! I used half and half instead of cream since I had in hand and at first the sauce curdled but once finished it came together. Have you ever used evaporated milk instead of heavy cream?
Natasha says
Hi Dana! So glad you liked the other recipe. 🙂 Nope, I haven’t used anything besides heavy (or whipping) cream. I’ve had curdling problems before too, that’s why I use it, as well as IMO the taste is just richer and better. I don’t often cook with evaporated milk, but let me know if you give it a try.
Leighann Ferguson says
One of the most delicious recipes I’ve tried in a long time.
Easy and quick to make but so so tasty.
Made for the family and it was clean plates all round.
Can’t wait to try more of these recipes
Natasha says
I am so happy you liked it!! 🙂 Thanks for letting me know!
Meghan | Fox and Briar says
Love this recipe! Such a flavor bomb!
Natasha says
Thanks so much, Meghan!