Creamy Tuscan Sausage Gnocchi

Creamy Tuscan Sausage Gnocchi


  •     1 tsp. olive oil
  •     1/2 lb. (8 oz.) Italian sausage removed from casing
  •     1 tsp. minced garlic about 2 cloves
  •     1/2 cup chicken broth
  •     1 cup heavy cream
  •     1 tsp. lemon juice or, use a splash of white wine!
  •     1/4 cup sundried tomatoes I used tomatoes packed in oil; drain first
  •     1 lb. potato gnocchi
  •     1/2 cup frozen spinach (or 1 cup fresh chopped spinach)
  •     1/2 cup freshly grated Parmesan cheese
  •     Kosher salt and freshly cracked black pepper to taste


  1.     In a large skillet set to medium-high heat, drizzle olive oil. Add sausage and cook, crumbling with a wooden spoon, for about 5-7 minutes. Stir in garlic and cook for an additional minute.
  2.     Stir in chicken broth, heavy cream, lemon juice, sun-dried tomatoes and gnocchi, until all ingredients are well combined. Reduce heat to medium. Cover and cook for 5 minutes.
  3.     Add spinach and give it all a good stir. Cover pan again for 1-2 minutes.
  4.     Stir in the Parmesan cheese. Season with salt and pepper to taste.
  5.     Serve immediately.


    Since the gnocchi cooks in the sauce, you do not need to pre-cook the gnocchi.

    You can use hot, sweet or mild Italian sausages for this recipe (I used about 4 links). You can also use 1/2 lb. ground sausage meat.

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