One Pan Creamy Tuscan Sausage & Gnocchi: Your New 30-Minute Dinner Hero

There’s a special kind of magic in a recipe that feels indulgent and restaurant-worthy yet is deceptively simple to make at home, all while requiring just a single pan. This One Pan Creamy Tuscan Sausage & Gnocchi is precisely that kind of magic. It’s a dish that wraps you in comfort, featuring pillowy soft gnocchi, savory Italian sausage, and a luxuriously creamy sauce packed with sun-dried tomatoes and fresh spinach. The best part? It comes together in about 30 minutes, transforming your weeknight dinner from a chore into a celebrated event with minimal cleanup.

This recipe is a masterclass in building flavor quickly. By using the rendered fat from browning the sausage, we create a flavor base that infuses every element of the dish. The gnocchi cooks directly in this incredible sauce, absorbing all the savory, garlicky, and herbaceous notes. The addition of cream and Parmesan creates a velvety, rich sauce that clings perfectly to every bite, while the sun-dried tomatoes offer a sweet-tangy punch and the spinach provides a fresh, vibrant balance. It’s a complete, satisfying meal that is as beautiful to look at as it is delicious to eat.

The Secret to Perfect, Pillowy Gnocchi

Many people think of gnocchi as a finicky pasta, but when using store-bought, the key is in the cooking method. Boiling it can sometimes lead to a gummy texture. In this recipe, we skip the boiling water entirely. Instead, the gnocchi simmers and steams directly in the creamy sauce. This method does two wonderful things: it allows the gnocchi to cook through perfectly, becoming tender and pillowy, and it also helps to thicken the sauce as the gnocchi releases a bit of its starch. The result is a harmonious dish where the gnocchi and sauce are intrinsically linked, both in flavor and texture.

Ingredients

This recipe relies on a handful of high-impact ingredients to create its complex flavor profile quickly. Here’s what you’ll need:

• 1 tablespoon olive oil
• 1 pound mild or hot Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 (17-ounce) package shelf-stable or refrigerated potato gnocchi
• 1 cup chicken broth
• 1/2 cup julienned sun-dried tomatoes (in oil, drained)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper, to taste
• Fresh parsley or basil, chopped, for garnish

Instructions

Follow these simple steps for a flawless, one-pan wonder.

1. Brown the Sausage: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes until it’s nicely browned and cooked through.
2. Sauté the Aromatics: Reduce the heat to medium. Push the sausage to one side of the pan and add the minced garlic to the cleared space. Sauté for about 30 seconds until fragrant, being careful not to burn it.
3. Add Gnocchi and Broth: Add the entire package of gnocchi to the skillet along with the chicken broth, sun-dried tomatoes, Italian seasoning, onion powder, and red pepper flakes (if using). Stir everything together to combine.
4. Simmer: Bring the liquid to a simmer, then cover the skillet with a lid. Reduce the heat to medium-low and let it cook for 5 minutes. This allows the gnocchi to steam and become tender.
5. Create the Creamy Sauce: Remove the lid and pour in the heavy cream. Stir well to combine. Let the mixture simmer uncovered for another 2-3 minutes, allowing the sauce to thicken slightly.
6. Wilt the Spinach: Add the fresh baby spinach to the skillet, stirring continuously until it has wilted into the warm sauce, which should take about 1-2 minutes.
7. Finish with Cheese: Turn off the heat. Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. Taste and season with salt and pepper as needed.
8. Serve Immediately: Divide the creamy gnocchi and sausage into bowls. Garnish with additional Parmesan cheese and a sprinkle of fresh parsley or basil.

Pro Tips for the Best Creamy Gnocchi

• Don’t Skip the Browning: Getting a good, caramelized sear on the sausage is the foundation of flavor for the entire dish. That browned bits (fond) left in the pan are packed with taste.
• Shelf-Stable vs. Refrigerated Gnocchi: Both work perfectly in this recipe. Shelf-stable gnocchi often has a slightly firmer texture, which holds up beautifully. Refrigerated gnocchi is typically more delicate and pillowy.
• Cream Consistency: If your sauce seems too thin after adding the cream, let it simmer for another minute or two uncovered. If it’s too thick, simply add a splash more chicken broth or cream until it reaches your desired consistency.
• Fresh Herbs are Key: While the dried Italian seasoning builds the base flavor, the fresh parsley or basil garnish at the end is non-negotiable. It adds a burst of freshness that cuts through the richness of the cream and sausage.

Delicious Variations to Try

This recipe is wonderfully adaptable. Feel free to make it your own!

• Protein Swap: Not a sausage fan? Use ground chicken, turkey, or beef instead. For a vegetarian version, omit the sausage and use a can of drained and rinsed cannellini beans, adding them with the cream.
• Green It Up: Swap the spinach for kale (just remove the tough stems and chop it finely) or chopped Swiss chard.
• Sun-Dried Tomato Alternative: If you don’t have sun-dried tomatoes, a tablespoon of tomato paste added with the garlic can provide a similar depth of flavor, though you’ll miss the chewy texture.
• Creamy Tomato Twist: For a rosé-style sauce, stir in 2 tablespoons of tomato paste with the garlic before adding the broth.

What to Serve With Creamy Tuscan Gnocchi

This dish is a complete meal in a bowl, but a few simple sides can elevate it even further.

• The Perfect Bread: A crusty loaf of garlic bread or a few slices of warm, rustic sourdough are essential for sopping up every last drop of the incredible sauce.
• A Light Salad: A simple arugula salad with a sharp lemon vinaigrette provides a refreshing, peppery contrast to the rich and creamy gnocchi.
• Wine Pairing: A medium-bodied white wine like a Pinot Grigio or Sauvignon Blanc complements the cream and herbs beautifully. For a red option, a light Chianti would be delightful.

This One Pan Creamy Tuscan Sausage & Gnocchi is more than just a recipe; it’s a reliable solution for busy nights, a impressive dish for casual entertaining, and a guaranteed source of comfort. It proves that you don’t need complexity or a sink full of dishes to create a meal that feels truly special.

Creamy Tuscan Sausage & Gnocchi

An indulgent, one-pan meal featuring pillowy gnocchi, Italian sausage, and a creamy sauce with sun-dried tomatoes and spinach, ready in 30 minutes.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian-Inspired

Calories: 680

Ingredients

  

• 1 tbsp olive oil
• 1 lb Italian sausage mild or hot, casings removed
• 3 cloves garlic minced
• 1 package (17 oz) potato gnocchi shelf-stable or refrigerated
• 1 cup chicken broth
• 0.5 cup sun-dried tomatoes julienned, drained
• 1 tsp Italian seasoning
• 0.5 tsp onion powder
• 0.25 tsp red pepper flakes optional
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 0.5 cup Parmesan cheese grated, plus more for serving
• Salt and black pepper to taste
• Fresh parsley or basil chopped, for garnish

Equipment

• Large skillet or Dutch oven
• Wooden spoon

Method

 

1. Heat olive oil in a large, deep skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through.
2. Reduce heat to medium. Push sausage to one side and add the minced garlic to the cleared space. Sauté for 30 seconds until fragrant.
3. Add the gnocchi, chicken broth, sun-dried tomatoes, Italian seasoning, onion powder, and red pepper flakes (if using). Stir to combine.
4. Bring to a simmer, then cover the skillet. Reduce heat to medium-low and cook for 5 minutes.
5. Remove the lid and pour in the heavy cream. Stir well and simmer uncovered for 2-3 minutes to allow the sauce to thicken slightly.
6. Add the fresh spinach and stir continuously until wilted, about 1-2 minutes.
7. Turn off the heat. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Taste and season with salt and pepper.
8. Serve immediately, garnished with additional Parmesan and fresh herbs.

Notes

For a thicker sauce, let it simmer for a few more minutes after adding the cream. For a thinner sauce, add a splash of extra chicken broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; note that the sauce will thicken upon standing.