Weeknight • Pasta
Creamy Tomato Sausage Gnocchi
Plump potato gnocchi and savory sausage swim in a rich, velvety tomato sauce for a comforting dish.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
- Level
- Weeknight
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Craving comfort food that comes together in a flash? This Creamy Tomato Sausage Gnocchi is your answer! Tender gnocchi and flavorful sausage are enveloped in a luscious tomato cream sauce that feels restaurant-worthy but is incredibly simple to make at home. Get ready for a new family favorite!
Ingredients
Yield: 4 servings
Main
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or hot), casings removed
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1 (16 oz) package potato gnocchi (shelf-stable or refrigerated)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cups fresh spinach (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Preparation
Step 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add Italian sausage, breaking it up with a spoon, and cook until browned and no longer pink, about 5-7 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
Step 2
Add diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
Step 3
Pour in crushed tomatoes, chicken broth, heavy cream, dried basil, dried oregano, and red pepper flakes (if using). Bring to a simmer, then reduce heat to medium-low, cover, and let simmer for 10 minutes to allow flavors to meld.
Step 4
While the sauce simmers, cook the gnocchi according to package directions. Drain well.
Step 5
Stir the cooked gnocchi and grated Parmesan cheese into the sauce. If using, add the fresh spinach and cook just until wilted. Season with salt and pepper to taste.
Step 6
Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Tips
- For a vegetarian version, omit the sausage and add a can of drained cannellini beans or sautéed mushrooms.
- Don't overcook the gnocchi; they're best when plump and tender, not mushy.
- A splash of white wine can be added with the broth for an extra layer of flavor.
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