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One Pan Creamy Gnocchi With Sausage – Cozy, Weeknight Comfort

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Italian sausage: 12–16 oz, casings removed (sweet or hot)
  • Potato gnocchi: 1 lb (shelf-stable or refrigerated)
  • Olive oil: 1–2 tablespoons
  • Yellow onion: 1 small, finely chopped
  • Garlic: 3–4 cloves, minced
  • Tomato paste: 1 tablespoon
  • Crushed red pepper flakes: optional, to taste
  • Chicken or vegetable broth: 1 cup
  • Heavy cream: 3/4 cup (or half-and-half)
  • Parmesan cheese: 1/2 cup, finely grated, plus more for serving
  • Baby spinach: 2–3 cups, roughly chopped if large
  • Cherry tomatoes or sun-dried tomatoes: 1 cup halved (or 1/3 cup chopped sun-dried, optional)
  • Lemon: 1 (zest and juice to taste)
  • Fresh basil or parsley: small handful, chopped
  • Kosher salt and black pepper: to taste

Method
 

  1. Heat the pan: Place a large, deep skillet over medium-high heat. Add 1 tablespoon olive oil.
  2. Brown the sausage: Add the sausage, breaking it into small crumbles. Cook until browned and cooked through, 5–7 minutes. Transfer to a plate, leaving drippings in the pan.
  3. Soften aromatics: Reduce heat to medium. Add onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  4. Build the base: Add tomato paste and a pinch of red pepper flakes. Cook 1 minute, stirring, until the paste darkens slightly. This deepens the flavor and sweetens the tomato.
  5. Deglaze: Pour in the broth, scraping up browned bits. Bring to a gentle simmer.
  6. Add gnocchi: Stir in the gnocchi. Cover and simmer 3–4 minutes, stirring once or twice, until the gnocchi start to soften and the liquid thickens a touch.
  7. Creamy finish: Lower heat to medium-low. Stir in cream and return the sausage to the pan. Simmer 2–3 minutes until the sauce is glossy and just thick enough to coat the gnocchi.
  8. Stir in greens and tomatoes: Fold in spinach and cherry tomatoes (or sun-dried). Cook 1–2 minutes until the spinach wilts and the tomatoes soften slightly.
  9. Cheesy lift: Off the heat, stir in Parmesan until melted. Taste and season with salt and pepper.
  10. Brighten: Add a light squeeze of lemon juice and a pinch of zest. Start small and adjust to taste. The citrus keeps the sauce from feeling heavy.
  11. Finish and serve: Top with chopped basil or parsley and extra Parmesan. Serve hot, straight from the skillet.