Creamy Tuscan Sausage Gnocchi

closeup of a skillet with creamy italian sausage gnocchi

4.98 from 111 votes

Creamy Tuscan Sausage Gnocchi

This creamy Tuscan sausage gnocchi recipe is the ultimate comfort food! It has sun-dried tomatoes, spinach, and fresh basil in a decadent garlic parmesan cream sauce.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Keyword: sausage gnocchi, Tuscan gnocchi

Servings:

Author: Natasha Bull

Ingredients

11 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.

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.
I used 3 sausages from a 5-pack of Johnsonville hot Italian sausages. Anything in the 11 oz ballpark will work, or you can even use more sausage meat if you wish. You can use hot Italian sausages if you prefer.
I used the oil-packed sun-dried tomatoes that come in a jar. I drained the oil prior to adding them to the skillet.

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