Skillet Gnocchi with Sausage, Spinach & Tomato Cream
This Skillet Gnocchi with Sausage, Spinach & Tomato Cream is SO EASY! A comforting one-pan meal with tender gnocchi, savory sausage, and a creamy tomato sauce.
Servings: 4 servings
Ingredients
- 1 pound chicken sausage sliced into bite-sized rounds
- 2 cloves garlic minced
- 14.5 oz diced tomatoes canned, drained
- 2 cups fresh spinach loosely packed, roughly chopped if leaves are large
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 2 tbsp olive oil extra virgin
- gnocchi fresh or frozen potato-based
- grated Parmesan cheese for garnish
- salt & pepper to taste
Instructions
Step 1: Prepare Your Ingredients
- Start by slicing 1 pound of chicken sausage into bite-sized rounds. Mince 2 cloves of garlic and drain the 14.5 oz can of diced tomatoes to avoid excess liquid diluting your sauce. Rinse and roughly chop 2 cups of fresh spinach if the leaves are large.
Step 2: Sear the Gnocchi
- Heat 2 tablespoons of olive oil in your skillet over medium-high heat. Add the gnocchi directly to the hot oil and sear until golden brown on both sides, about 2-3 minutes per side. This caramelization adds wonderful texture and flavor. Remove the gnocchi from the pan and set aside.
Step 3: Cook the Sausage
- In the same skillet, add the sliced chicken sausage. Cook over medium heat until browned and cooked through, about 5-7 minutes. The rendered fat will add flavor to your sauce.
Step 4: Build the Tomato Cream Sauce
- Add the minced garlic to the sausage in the pan and sauté for about 30 seconds until fragrant. Then, stir in the drained diced tomatoes and 1 teaspoon Italian seasoning. Pour in 1 cup of heavy cream and gently stir everything together. Let the sauce simmer for 3-4 minutes until slightly thickened.
Step 5: Add Spinach and Gnocchi
- Stir in the fresh spinach and cook until wilted, about 2 minutes. Return the seared gnocchi to the skillet and toss everything together until well coated and heated through. Season with salt and pepper to taste.
Step 6: Serve and Garnish
- Dish the skillet gnocchi onto plates or bowls and sprinkle generously with grated Parmesan cheese. Serve immediately and enjoy!
Equipment
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Chef’s knife
- Measuring Cups and Spoons
- Grater
Notes
- Drain the canned tomatoes well to avoid a watery sauce.
- For extra crispiness, sear gnocchi in batches without overcrowding the skillet.
- Substitute half the heavy cream with milk or plant-based cream for a lighter sauce.
- Try different sausage varieties like spicy or fennel-infused for flavor variations.
- Store leftovers in an airtight container refrigerated up to 3 days; reheat gently with a splash of cream or water.