Description
This One-Pan Creamy Sausage Gnocchi Recipe is a delicious and comforting Italian-American main course that combines tender gnocchi, savory Italian sausage, and a rich creamy sauce. Perfect for a quick weeknight dinner, this dish cooks entirely on the stovetop, making cleanup a breeze without sacrificing flavor.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1 package (16 ounces) shelf-stable or refrigerated gnocchi
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and fully cooked, about 6–8 minutes.
- Sauté Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
- Add Gnocchi and Liquids: Stir in the gnocchi, chicken broth, and heavy cream. Bring the mixture to a simmer over medium heat.
- Simmer and Thicken the Sauce: Reduce the heat to medium and cook uncovered for 7–9 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened to a creamy consistency.
- Add Cheese and Spinach: Stir in the grated Parmesan cheese and baby spinach. Cook for an additional 1–2 minutes until the spinach wilts and the cheese melts, stirring gently.
- Season and Serve: Season with salt and black pepper to taste. Serve the dish hot, garnished with chopped fresh parsley if desired.
Notes
- You can substitute turkey sausage or plant-based sausage for a different protein option.
- For a lighter version, use half-and-half or evaporated milk instead of heavy cream.
- Adding mushrooms or sun-dried tomatoes will enhance the depth of flavor.
