Easy Skillet Tuscan Gnocchi Recipe with Sausage

 

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Prep Time: 10minutes minutesCook Time: 20minutes minutesTotal Time: 30minutes minutes Servings: 6 servings 

Ingredients

• ▢1 tablespoon olive oil
• ▢3/4 pound sausage cooked and crumbled
• ▢3 garlic cloves minced
• ▢1/2 cup chicken broth or water
• ▢1 cup milk or coconut milk
• ▢1/4 cup whipping cream (or additional coconut milk)
• ▢1 lb gnocchi
• ▢1/2 cup sun-dried tomatoes chopped
• ▢2 cups baby spinach
• ▢1/4 cup herbs like fresh parsley or basil

Instructions

1. Heat olive oil on medium heat in a large skillet. Add crumbled sausage and cook until browned, about 5 minutes.
2. To the skillet with sausage, add uncooked gnocchi, broth, milk, cream, and garlic. Bring to a boil and stir. Cover and let the gnocchi cook over medium heat for about 5 minutes.
3. Uncover and add the sun-dried tomatoes and fresh spinach. Cook on medium heat, stirring frequently, until the spinach wilts. For a thicker sauce, cook a little longer—season with salt and black pepper to taste. I also like to sprinkle some red peper flakes for extra flavor!

Notes

Tomatoes: I’m using oil-packed sun-dried tomatoes, but you could also substitute a 13-ounce can of tomato sauce, which will make the sauce a pretty red color.

Sausage: Use your favorite Italian sausage, mild, sweet, or spicy. If you’re using sausage links, be sure to remove the casings. 

One Pan Gnocchi: All of the ingredients are cooked in one skillet. The gnocchi releases starch and thickens the sauce without adding flour or cornstarch.

Heavy Cream: This gives the sauce a thick and delicious texture. You can also substitute half and half or, if using, add additional coconut milk.

Nutrition

Calories: 393kcal | Carbohydrates: 35g | Protein: 15g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 727mg | Potassium: 601mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1343IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 5mg