Sausage and Gnocchi in Tomato Cream Sauce (Edit recipe)

This easy sausage and gnocchi dish is made in one pan in just 20 minutes. Perfect for busy weeknights!
5 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:457
Fat:27 g
Carbohydrates:31 g
Protein:22 g
Cholesterol:75 g
Sodium:1094 mg
Fiber:2 g
Sugars:0 g
Calculated per serving.

Serves: 4

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Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Heat a large skillet over medium heat on the stovetop and then add the Italian sausage and the garlic.
  2. Cook, while breaking up the sausage for 3-5 minutes until the sausage is cooked through and brown.
  3. Add the gnocchi, chicken broth, heavy cream and sauce. Stir to combine.
  4. Lower the heat to medium low let the gnocchi simmer in the sauce for 5 minutes, stirring occasionally.
  5. Mix in the baby spinach and pecorino romano and cook for an additional 1-2 minutes until the spinach wilts.
  6. Season to taste with salt and pepper and serve with extra pecorino romano, if desired.

Notes

  • Sausage - Get the sausage already ground or get sausage links and remove the casings. For extra heat, try hot or spicy Italian sausage.
  • Cheese - Parmesan cheese can be used as a substitute.
  • Spicy - Add a pinch or two of crushed red pepper flakes to the sauce.
  • Dairy Free - Substitute the heavy cream for unsweetened dairy free milk or coconut cream.
  • Leftovers - Keep in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or in a skillet over medium low heat on the stovetop. A bit of cream or chicken broth can be added for moisture.

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