One Pan Creamy Tuscan Sausage Gnocchi Recipe

Ash Tyrrell

One Pan Creamy Tuscan Sausage Gnocchi Recipe

I still remember the first time I made this one pan creamy Tuscan sausage gnocchi — I was skeptical that a single skillet could turn out something this rich and restaurant-worthy. One bite in, I was sold. The sausage brings so much savory depth, and the sun-dried tomatoes and spinach give it that unmistakable Tuscan flair

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Total Time 35

Servings: 4

Ingredients Method Notes

Ingredients

Italian sausage 1 pound – I remove it from the casings if I'm using links, so it crumbles easily into the pan; mild or hot both work depending on your spice preference.
Yellow onion 1/2 small, finely chopped – builds the aromatic base of the sauce; I like a sweet onion for a milder bite.
Garlic 4 cloves, minced – fresh cloves make a huge difference here over the jarred stuff; it gives the sauce a much brighter punch.
Dry white wine 1/3 cup – pick something you'd actually drink, like a sauvignon blanc; it deglazes the pan and adds subtle depth.
Sun-dried tomatoes 1/2 cup, chopped – this is what gives the dish its signature Tuscan sweetness and tang; oil-packed ones blend into the sauce beautifully.
Diced tomatoes 1 can, 14 ounces, with juices – adds body and a light tomato tang without overpowering the cream.
Heavy cream 1 cup – this is what makes the sauce silky and rich; lower-fat substitutes tend to split near the acidic tomatoes.
Uncooked potato gnocchi 1 pound – shelf-stable gnocchi from the pasta aisle works perfectly since it cooks directly in the sauce.
Fresh baby spinach 2 cups, packed – always go fresh here; frozen spinach releases too much water and waters down your sauce.
Parmesan cheese 1/2 cup, freshly grated – pre-shredded cheese has anti-caking agents that keep it from melting smoothly, so grate your own if you can.
Fresh basil a small handful, torn – stirred in at the end for a pop of herby freshness that dried basil just can't replicate.
Italian seasoning 1/2 teaspoon – rounds out the herby, Tuscan-inspired flavor profile.
Salt and pepper – season to taste as you go since the sausage and parmesan already bring some saltiness.

Method

Add the sausage and chopped onion to a large skillet over medium-high heat. Break the sausage apart with your spoon as it cooks, letting it brown for about 7 to 8 minutes. This step builds the savory foundation the whole dish depends on.
Stir in the minced garlic and cook it for about 30 seconds, just until it turns fragrant. Garlic burns fast, so keep an eye on it and stir constantly. This quick step adds a wonderful aromatic layer to the sauce.
Pour in the white wine and let it simmer for about a minute, scraping up any browned bits from the bottom of the pan. Those browned bits are packed with flavor, so don't skip this step. The wine also helps mellow out the richness of the sausage.
Stir in the sun-dried tomatoes, diced tomatoes, heavy cream, and uncooked gnocchi. Bring everything to a gentle bubble, then cover the pan and reduce the heat to medium. Let it cook for about 5 minutes so the gnocchi can start absorbing the sauce.
Uncover the pan and stir well, then let it cook uncovered for a few more minutes. You're looking for the gnocchi to turn soft and the sauce to thicken up nicely. If it seems thin, just give it another minute or two on the heat.
Fold in the fresh spinach and let it wilt right into the hot sauce, which only takes a minute or so. Add the parmesan cheese, torn basil, Italian seasoning, salt, and pepper, then stir everything together. Serve immediately while it's hot and creamy.

Notes

I always taste and adjust the seasoning at the very end, since sausage and parmesan both vary a lot in saltiness depending on the brand.
If my sauce isn't thickening fast enough, I just let it simmer uncovered a little longer instead of cranking up the heat, which can scorch the bottom.
I never use frozen spinach for this dish, since it releases too much liquid and thins out the sauce.
Grating my own parmesan makes a noticeable difference in how smoothly it melts into the sauce compared to the pre-shredded kind.
I like to keep a splash of extra cream or broth nearby in case the sauce gets too thick while it sits.