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This creamy Tuscan sausage gnocchi recipe is the ultimate comfort food! It has sun-dried tomatoes, spinach, and fresh basil in a decadent garlic parmesan cream sauce.
Try my Gnocchi with Tomato Sauce or Sausage Gnocchi Soup next.
Why you’ll love it
The Italian-inspired sauce is really the star of this easy gnocchi recipe. It has that magical “Tuscan” ingredient combo that Olive Garden made famous of sun-dried tomatoes, spinach, and basil. Flavorful Italian sausage and pillowy gnocchi make it even tastier!
I’ve had a lot of happy readers use the one-pan cooking technique for gnocchi. It’s quick, and there’s no fussing around with multiple pans, so cleanup is a breeze. This Italian sausage gnocchi will fast become a family favorite for cozy cravings.
What you’ll need
- Sausage – I use half of a 5-pack of mild Italian sausages. Feel free to use hot Italian sausages if that’s your thing!
- Garlic – for lots of savory flavor
- Chicken broth – the base of the sauce
- Heavy cream – to make it luxurious
- Lemon juice – it balances the sauce with a touch of acidity to add more dimension
- Sun-dried tomatoes – I prefer the ones packed in oil
- Gnocchi – I use shelf-stable gnocchi found in the dry pasta aisle
- Parmesan – for a cheesy quality. Grate your own for best results.
- Fresh spinach and basil – it elevates this dish so much with a pop of freshness!
Helpful tips
- Can I use homemade gnocchi? I’ve had readers test similar recipes with fresh homemade gnocchi, and the one pan technique does not seem to work as well, so I would stick with the dry stuff.
- Do I cook the gnocchi first? Nope! It cooks right in the sauce, and the starch released is really important to thicken the sauce.
- Mine is thickening too fast/slowly. Since ovens and cookware vary, make adjustments to any one pot recipe. Turn it down if your stove runs hot/add more liquid. Or just give it more time if it’s not thickening up.
How to make creamy sausage gnocchi
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a skillet, sauté the sausage meat until browned, breaking it up with your spoon as you go along. Stir in the garlic, and cook until fragrant. Stir in the broth, cream, lemon juice, sun-dried tomatoes, and gnocchi.
Cover the pan, and cook for about 5 minutes. Stir, then add in the spinach. Cover and cook until the spinach has wilted. Stir in the parmesan and basil, and cook until thickened up as desired. Season with salt & pepper generously.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use this skillet.
- Grate your own parmesan for ideal taste and texture. I do with this handy Microplane zester.
- Quickly mince garlic with a garlic press.
Substitutions and variations
- If you feel so inclined, replace the chicken broth with white wine (e.g., pinot grigio or sauvignon blanc) . It’ll taste amazing.
- Sub the cream at your own risk. It might not turn out the way it should and could possibly curdle.
- You can swap the sun-dried tomatoes with a medium chopped tomato instead.
- Want to make this with regular pasta? Try my Tuscan Sausage Pasta instead.
What to serve with Italian sausage gnocchi
- It’s quite rich and filling, so I recommend a salad or steamed veggies on the side. My Creamy Pesto Dressing is a bright dressing you’ll love, or make this Super Simple Parmesan Arugula Salad.
- I like serving fresh crusty bread and olive oil and balsamic vinegar for dipping it in with any Italian-style dish.
Leftovers and storage
- Store leftover gnocchi for 3-4 days in the fridge.
- Reheat on the stove over a low heat, and you might want to add another splash of broth or cream when reheating.
- I don’t recommend freezing this one.
More Tuscan-inspired recipes
If you made this Tuscan gnocchi recipe, please leave a star rating and review below! I’d love to hear from you. You can also tag me on Instagram.
Creamy Tuscan Sausage Gnocchi
Ingredients
- 11 ounces Italian sausages crumbled
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup heavy/whipping cream
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes
- 1 pound potato gnocchi
- 1.5 cups (packed) fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
- Fresh basil (optional) to taste
- Salt & pepper to taste
Instructions
- Take the sausage meat out of the casings and crumble it into a deep skillet. Sauté the sausage over medium-high heat, breaking it up as you go along, until browned (about 5-7 minutes).
- Stir in the garlic and cook for about 30 seconds.
- Add the chicken broth, cream, lemon juice, sun-dried tomatoes, and gnocchi to the pan. Give it a good stir.
- Reduce the heat to medium and cover the pan. Cook for 5 minutes.
- Give the gnocchi a stir and then add in the spinach. Cover the pan again for 1-2 minutes until the spinach has wilted.
- Stir in the parmesan and basil (if using). Ensure the gnocchi is cooked through and the sauce is thickened to your liking (cook for another minute or two if necessary). Season with salt & pepper to taste and serve immediately.
Notes
- There is no need to pre-cook the gnocchi. It cooks right in the sauce and the starch released from the potatoes will thicken the sauce.
- I used 3 sausages from a 5-pack of Johnsonville hot Italian sausages. Anything in the 11 oz ballpark will work, or you can even use more sausage meat if you wish. You can use hot Italian sausages if you prefer.
- I used the oil-packed sun-dried tomatoes that come in a jar. I drained the oil prior to adding them to the skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on August 7, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
I made this recipe this weekend and it was amazing. I will definitely try more of your recipes.
So glad to hear that!! Thanks, Larry!
I’ve never cooked with sun dried tomatoes. Is there a certain kind you recommend?
Hi! I like the ones packed in oil (I drain them prior to adding them to recipes). I don’t really have a fav brand, but if you can find Delallo ones you may want to give them a try. I’ve worked with the brand and I love all the products of theirs I’ve tried so far.
I cannot stop making this dish! We’ve had it two different back to back nights for dinner. Its so amazingly good and “the best thing I’ve ever made by a landslide” said my husband. I caught him literally licking the bowl! So so good!
That makes me so happy!! 🤗♥️
This was a huge hit with my family! I used a half can of garlic and olive oil petite diced tomatoes in place of the sun-dried tomatoes. Such a hearty, delicious recipe! Thank you!
I’m so glad you all enjoyed it! XO
Just made this tonight for supper. I didn’t have cream, so I used half-and-half instead and I added a little white wine to thin the sauce just a tad. It came out really wonderful! After the first bite my husband said “This is a 5(-star). You can make this again any time!” You hit the nail on the head with this comfort-food-style dish.
Thank you! 👏👏😊😊
I’m so glad it worked out!! 🙂 You’re very welcome!
Wondering if the half and half separated at all?
Natasha,
This recipe is amazing! Thank you so much. I didn’t have any sun-dried tomatoes. So I will have to make again, soon!
You’re very welcome!
I have fallen in LOVE with this recipe. Wanted to see if you knew of any healthier alternatives to the cream that could work?
I’m so glad you like it!! Honestly, it’s so tasty because of the cream… I wish the best things in life were lower in calories too lol. You could try half-and-half and see if you still like it… that’ll take out some of the calories, and the sauce should still thicken up somewhat because of the potato starch. Let me know!
Im making this tonight for dinner and I’m super excited! My question for you is this: my wife could only find frozen gnocchi…should I thaw them first?
Hi Matt! I think it will be fine to add them frozen. It may take another few minutes to cook, but I’m worried they will go soggy if you thaw them first. Let me know how it goes!
The family loved this recipe!! The flavors are great together. I always forget to add salt, it has become a daily joke in the family.
So happy to hear it was a hit, Amy!! Lol on the salt. It’s the reverse in my house. 😀 I add too much if anything haha.
I’m a foodie who loves to cook. I have been able to cross a lot of recipes and ideas off my to-make list while […]. I was eager to get to this one. Wholly gnocchi!!! This dish took me back to a restaurant I visited in the Chianti region of Tuscany last November. I loved it and so did my mom (who is the beneficiary of all my cooking). The flavor was on point. I used turkey Italian sausage and potato & spinach gnocchi, added shallots to the pan while browning the meat, and added dried basil and freshly cracked black pepper at the end. This recipe’s a keeper. Grazie! 🙂
That makes me so happy!! So glad you enjoyed it and it reminded you of Italy. 🙂 (I edited your comment since bloggers have been advised not to use words associated with the current situation as it could impact our search rankings).
Can I use whole milk instead of cream?
There’s a chance the sauce will separate, and it may not thicken up as well.
Holy crap! My boyfriend and I made this together through FaceTime (he lives in another state) It was not just simple but incredibly delicious! We got to sit and enjoy our home cooked dinner together. Thank you for this recipe. Will definitely make again!
Aww I like how you did that for date night! 🙂 So glad you enjoyed it!