Creamy Gnocchi and Sausage
This Tuscan-inspired Creamy Gnocchi and Sausage recipe is a one-pot comfort dish the whole family will love! Made with tender gnocchi, Italian herbs and sausage, sun-dried tomatoes, and plenty of parmesan cheese, each spoonful bursts with irresistible flavor.
Ingredients
- 1 tablespoon olive oil
- 1 white onion chopped
- 1 lb raw or bulk Italian sausage chicken or pork
- 4 cloves garlic minced
- 1 ½ tablespoons sundried tomatoes in oil
- ½ teaspoon smoked paprika
- ¾ teaspoon dried Italian seasoning
- ½ teaspoon dried parsley
- 1 ¾ cups chicken broth or stock or vegetable broth
- 1 14 oz can chopped tomatoes including the liquid
- 1 lb potato gnocchi packaged/dried (NOT FRESH!)
- ½ cup cream cheese cut into cubes
- ½ cup grated parmesan cheese plus more to garnish
- 2 ½ cups chopped fresh baby spinach
- salt and pepper to taste to taste
- torn or chopped fresh basil to garnish (optional)
Instructions
- Heat a large, deep skillet or Dutch oven over medium heat. Add the oil and onions and sauté, stirring often, for 4-5 minutes or until the onions turn translucent.
- Add the sausage and cook for 5-7 minutes, stirring frequently to crumble, until the sausage is browned and cooked through.
- Add the garlic and cook for 30-60 seconds.
- Stir in the sundried tomatoes, paprika, Italian seasoning, and dried parsley. Cook for 1 more minute.
- Add the chicken broth or stock, canned tomatoes, and gnocchi. Increase the heat to medium-high heat and bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for 7 minutes.
- Remove the lid, increase the heat to medium-high, and simmer for two minutes.
- Reduce the heat to low, stir in the cream cheese, grated parmesan, and baby spinach. Cook for 1-2 minutes, stirring frequently, until the cheese is melted and the spinach is wilted. Season to taste with salt and pepper. Serve hot with parmesan cheese and fresh basil to garnish!
Notes
Storage Directions
- Refrigeration: Store leftover gnocchi recipes with sausage in an airtight container and refrigerate it for up to 3-4 days.
- Freezing: This dish can be frozen in a freezer-safe airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Heat in a pot on the stovetop over low heat with a splash of water or broth to help loosen the sauce. Stir occasionally until heated through for out 5-7 minutes. Or warm in the microwave in 1-minute intervals until heated through.
- Ground sausage vs. sausage links. Ground sausage is easiest to work with, but you can also use sausage links. Simply remove the meat from the link casings before cooking to make crumbling easier.
- Browning the meat. When cooking the sausage, brown it in a single layer to develop a deeper, caramelized flavor. Avoid stirring too frequently during this step for the best texture and flavor.
- Adjust the sauce consistency. If the sauce is too thick for your liking, stir in a little extra broth to thin it out; if it is too thin, allow it to simmer uncovered for a few extra minutes to help reduce the liquid.
- Add salt and pepper last. Wait to adjust the seasonings until the end of the cooking process. Taste the cooked gnocchi with sausage before adding salt and pepper.
Nutrition
Calories: 532kcalCarbohydrates: 34gProtein: 19gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 1290mgPotassium: 414mgFiber: 3gSugar: 2gVitamin A: 1634IUVitamin C: 11mgCalcium: 150mgIron: 4mg
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