Description
A rich and creamy Tuscan-inspired dish featuring tender potato gnocchi smothered in a savory sauce with Italian sausage, sun-dried tomatoes, fresh spinach, and parmesan cheese. This quick and flavorful recipe comes together in just 20 minutes, perfect for a comforting weeknight meal.
Ingredients
Scale
Sausage and Aromatics
- 11 ounces Italian sausages, casings removed and crumbled
- 3 cloves garlic, minced
Liquid Ingredients
- 1/2 cup chicken broth
- 1 cup heavy or whipping cream
- 1 teaspoon lemon juice
Vegetables and Add-ins
- 1/4 cup sun-dried tomatoes
- 1 pound potato gnocchi
- 1.5 cups fresh baby spinach, packed
Cheese and Seasoning
- 1/2 cup freshly grated parmesan cheese
- Fresh basil, optional, to taste
- Salt and pepper, to taste
Instructions
- Brown the Sausage: Remove the sausage meat from casings and crumble it into a deep skillet. Sauté over medium-high heat, breaking it apart continuously until browned and cooked through, about 5 to 7 minutes.
- Add Garlic: Stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Add Liquids and Gnocchi: Pour in the chicken broth, heavy cream, and lemon juice. Stir in the sun-dried tomatoes and potato gnocchi. Mix everything well to combine.
- Simmer Covered: Reduce the heat to medium, cover the skillet, and cook for about 5 minutes, allowing the gnocchi to cook and absorb the flavors.
- Add Spinach: Stir the gnocchi gently, then add the fresh baby spinach. Cover again and cook for 1 to 2 minutes until the spinach has wilted.
- Finish with Cheese and Seasoning: Stir in the freshly grated parmesan cheese and fresh basil if using. Cook an additional 1 to 2 minutes to thicken the sauce and ensure the gnocchi is fully cooked. Season with salt and pepper to your taste. Serve immediately.
Notes
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- Adjust the amount of garlic based on your preference for a stronger or milder garlic flavor.
- For a lighter version, use half-and-half instead of heavy cream.
- Make sure not to overcook the gnocchi; they should be tender but not mushy.
- Fresh basil is optional but adds a nice herbal brightness to the dish.
- Leftovers can be refrigerated up to 2 days and reheated gently on the stovetop.