Save It Skillet Tuscan Sausage Gnocchi is my go-to when I want maximum comfort with minimal cleanup. Each bite is packed with that dreamy balance of savory sausage, pillowy gnocchi, sun-dried tomatoes, and a garlicky cream sauce all finished in one pan. This is the dish I reach for on busy weeknights or when I need a bit of Italian warmth and nostalgia in my kitchen.
The first time I made this my family was circling the stove before the pan even hit the table. Now it is in regular rotation whenever I want everyone to settle in for a hearty meal.
Ingredients
- Italian sausage: Choose either spicy or mild just make sure to remove the casings for that perfect crumble Look for sausages with visible herbs for more flavor
- Yellow onion: A small one brings sweetness and a savory base Pick one that feels heavy and firm
- Garlic cloves: Freshly minced garlic makes a huge difference for the sauce aromatic depth Choose cloves that are plump with tight skins
- Baby spinach: Brightens up the dish with color and nutrients Go for fresh leaves with no wilting
- Sun-dried tomatoes: These add tangy richness Sun-dried in oil is best so they remain soft and chewy Pat off excess oil for best results
- Potato gnocchi: Shelf-stable gnocchi means no boiling so dinner is faster Look for gnocchi that feels firm but slightly springy
- Heavy cream: Brings the sauce together in velvety fashion Always choose cream with a short ingredient list for best quality
- Grated Parmesan cheese: Salty cheesy notes that round everything out Freshly grated melts smoother than pre-grated
- Low-sodium chicken broth: Keeps the sauce balanced and lets the other flavors shine Go for a broth with a golden color and clean label
- Olive oil: Might not always be needed but can help sauté the sausage or veggies smoothly Choose extra virgin for the best aroma
- Dried Italian herbs: A blend that usually includes oregano basil and thyme for that Tuscan feel Go for a vibrant green rather than dull grey mixes
- Salt and freshly ground black pepper: Basic but crucial so taste as you go especially if your sausage is salty
Instructions
- Brown the sausage:
- Heat a large skillet over medium-high. Add the sausage and break it up into small chunks with a wooden spoon. Let it cook undisturbed for a few minutes to develop a deep brown crust then continue to stir and crumble for a total of four to five minutes. If the pan seems greasy drain any fat leaving about a tablespoon for flavor.
- Sauté the aromatics:
- Add the finely chopped onion into the pan with the sausage. Stir and sauté for two to three minutes until the onion looks soft and starts to go translucent. Now add the minced garlic and stir constantly for thirty seconds letting the aroma bloom Be careful not to scorch the garlic.
- Add sun-dried tomatoes:
- Toss in the sliced sun-dried tomatoes and let them heat through for about a minute so their oils and sugars mix into the base.
- Simmer the gnocchi:
- Add the shelf-stable gnocchi straight into the pan. Pour in the chicken broth making sure to scrape any brown bits from the bottom for deep flavor. Bring everything to a gentle simmer.
- Cook covered:
- Reduce heat to medium. Put a lid on the skillet and let the gnocchi steam and absorb flavor for about five minutes. Stir occasionally to prevent sticking. When the gnocchi is plump and most of the liquid is absorbed you are set.
- Make it creamy:
- Pour in the heavy cream and sprinkle in the Italian herbs salt and pepper. Stir until everything looks creamy and well-coated. Now add the baby spinach. Let it wilt in the heat for two or three minutes stirring occasionally so it folds softly into the sauce.
- Finish with Parmesan:
- When the spinach is wilted add the grated Parmesan. Stir slowly giving the cheese time to melt into the cream and thicken the sauce. Taste and adjust seasoning with a little extra salt or pepper if you need.
- Serve and garnish:
- Spoon the creamy gnocchi into bowls and add more Parmesan on top if you like. Serve hot so the sauce stays luscious and silky.
Save It My favorite part is that every spoonful has a bit of everything juicy sausage creamy sauce chewy gnocchi and those distinctive sun-dried tomatoes. It always reminds me of the first rainy night we made it together laughing in the kitchen while the windows steamed up—pure happiness in a skillet.
Storage Tips
Let leftovers cool to room temperature before storing. Place in an airtight container and refrigerate for up to three days. To reheat add a splash of chicken broth or cream and warm gently over low heat to keep that silky texture. This dish does not freeze as well because gnocchi can get a bit mushy.
Ingredient Substitutions
If you do not have Italian sausage try breakfast sausage or even a flavorful chicken sausage. Kale makes a good substitute for spinach just chop it small so it wilts quickly. For a lighter option swap the heavy cream with half-and-half or even whole milk though the sauce will not be as rich. If you are dairy-free try a splash of unsweetened almond milk and skip the Parmesan.
Serving Suggestions
Serve this skillet meal with a crisp green salad for a fresh side. Warm crusty bread is perfect to mop up the last bit of sauce. For a full Italian-inspired night pair with a glass of light Pinot Grigio or even sparkling water with lemon for brightness.
Cultural and Historical Context
Tuscan flavors shine through this dish with the use of sun-dried tomatoes and Italian herbs. Gnocchi although classic to northern Italy works beautifully with these heartier southern flavors and brings balance to the sausage and cream. This kind of skillet dinner is a modern nod to Italian comfort food traditions.
Seasonal Adaptations
In spring add a handful of fresh peas with the spinach. For fall swap sun-dried tomatoes for roasted pumpkin cubes and include sage in the herb mix. In the height of summer fresh cherry tomatoes and basil bring a lighter sunny taste. Winter calls for extra cream and maybe even some crushed red pepper for more heat.
Save It Enjoy this dish hot from the skillet and let the rich flavors transport you straight to Tuscany with every forkful. Leftovers are even better the next day—just add a splash of broth before reheating and savor all over again.
Common Questions About Recipes
- → Can I use chicken sausage instead of pork?
Yes, chicken sausage makes a great swap and keeps the flavors light while still adding savoriness.
- → How do I prevent the gnocchi from sticking?
Cooking the gnocchi in broth keeps them from sticking. Stir occasionally and add a splash more liquid if needed.
- → Can I prepare this dish ahead of time?
This skillet is best enjoyed fresh, but leftovers can be stored in the fridge and gently reheated on the stove.
- → What can I use instead of spinach?
Kale or Swiss chard are excellent substitutes that add a similar hearty green element to the dish.
- → Is gluten-free gnocchi suitable here?
Absolutely. Gluten-free gnocchi works well; check labels to ensure all ingredients match your dietary needs.
- → Can I make this dairy free?
Swap heavy cream and Parmesan for plant-based alternatives, but note the sauce may be less creamy.