One Pan Italian Sausage Gnocchi
A skillet of Italian sausage, potato dumplings, tomatoes, and spinach with a creamy Parmesan finish.
Ingredients
Main Ingredients
- 1 pound Italian sausage casings removed
- 16 oz potato gnocchi shelf-stable, uncooked
- 1 cup cherry tomatoes halved
- 2 cups fresh spinach
- 1/2 cup cream
- 1/2 cup Parmesan finely grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- fresh basil for garnish
As Needed
- 1/2 cup water plus more as needed
Instructions
Cook in One Skillet
- Heat all 2 tablespoons olive oil in a deep skillet over medium heat. Cook crumbled sausage for 7–9 minutes until browned and 160°F for pork or 165°F for poultry, then spoon off excess grease if needed.
- Cook the cherry tomatoes over medium heat for 3–4 minutes until softened. Stir in uncooked packaged gnocchi and 1/2 cup water, cover, and simmer gently for about 5 minutes until the dumplings are tender.
- Add a tablespoon of water at a time if the gnocchi need more cooking, then uncover to reduce any excess liquid. Lower the heat and stir in cream and spinach for 1–2 minutes until wilted.
- Remove from heat and stir in all the Parmesan until the sauce coats the gnocchi. Season with salt and pepper, divide into 4 portions, and add basil.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.