Creamy Sausage Gnocchi
A warm and comforting one-pot dish featuring tender gnocchi, rich creamy sauce, hearty sausage, and fresh spinach, perfect for a cozy weeknight dinner.
Ingredients
For the Base
- 1 tablespoon olive oil For cooking
- 1 pound Italian sausage (casing removed) Can substitute with turkey sausage for a lighter version
- 1/2 medium sweet onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
For the Sauce
- 2 cups beef stock Can use vegetable broth for a vegetarian version
- 1 can (8-ounce) tomato sauce
- 24 ounces cauliflower potato gnocchi Store-bought or homemade
- 4 cups chopped baby spinach
- 1/4 cup heavy cream Add less for a lighter dish
- 1/4 cup freshly grated Parmesan Plus more for serving
- Kosher salt and freshly ground black pepper (to taste)
For Garnish
- 1/4 cup basil leaves For garnish
Instructions
Cooking
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add the Italian sausage and onion. Cook until the sausage is browned, about 3-5 minutes, crumbling the sausage while it cooks and draining any excess fat.
- Stir in the garlic and Italian seasoning. Cook until fragrant, about 1 minute.
- Gradually whisk in the beef stock and tomato sauce. Stir in the gnocchi.
- Bring to a boil, then reduce heat and simmer until the mixture is reduced and slightly thickened, about 6-8 minutes.
- Stir in the chopped spinach and heavy cream. Cook until the spinach has wilted, about 1-2 minutes.
- Mix in the Parmesan cheese and season with salt and pepper to taste.
- Serve immediately, garnished with basil if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low, adding a splash of beef stock or cream as needed. For a vegetarian version, omit sausage and use vegetable broth - add more vegetables for flavor.