Description
This One-Pan Creamy Sausage Gnocchi recipe is the ultimate comfort food, ready in just 20 minutes! Tender gnocchi is cooked in a rich, creamy tomato sauce with Italian sausage, parmesan, and spinach, all in one pan for easy cleanup. Perfect for a quick and indulgent weeknight dinner.
Ingredients
Units
Scale
Main Ingredients
- 1 tbsp olive oil
- 500 g (1 lb 2 oz) Italian pork sausages, casings removed
- 1 tbsp freshly minced garlic
- 2 tbsp tomato paste (concentrated puree)
- 1/2 cup (125 ml) white wine (or chicken stock as a substitute)
- 400 g (14 oz) canned crushed tomatoes
- 1 cup (250 ml) thickened (heavy) cream
- 500 g (1 lb 2 oz) fresh gnocchi (not dry, from the refrigerated section of the supermarket)
- 120 g (4 oz) fresh baby spinach
- 1/2 cup (50 g) freshly grated parmesan, plus extra to serve
Seasonings and Garnishes
- Sea salt flakes, to taste
- Cracked black pepper, to taste
- Basil leaves, to serve
- Chilli (red pepper) flakes, to serve
Instructions
- Heat the Olive Oil
In a large, deep, heavy-based pan, heat the olive oil over medium–high heat. This forms the base for browning the sausage. - Cook the Sausage
Add the sausages (with casings removed) to the pan. Use a wooden spoon to break up the sausage into small chunks. Cook, stirring, for about 4–5 minutes or until fully browned and cooked through. - Add Garlic and Tomato Paste
Stir in the freshly minced garlic and cook for 30 seconds until fragrant. Then, add the tomato paste and cook for an additional 30 seconds to enhance the flavor. - Deglaze with White Wine
Pour in the white wine (or chicken stock) and let it cook for 1–2 minutes, stirring occasionally, until most of the liquid evaporates. - Simmer with Tomatoes and Cream
Stir in the canned crushed tomatoes and thickened cream. Mix well and bring the mixture to a gentle simmer. - Cook the Gnocchi
Add the gnocchi to the pan and cover with a lid. Cook for 5 minutes, allowing the gnocchi to absorb the flavors of the sauce. - Thicken the Sauce
Stir the gnocchi and continue cooking uncovered for 2–3 minutes, or until the gnocchi is tender and the sauce has thickened to your preference. - Incorporate Spinach and Parmesan
Remove the pan from the heat and stir in the baby spinach and freshly grated parmesan. The heat from the pan will wilt the spinach perfectly. - Season and Serve
Season the dish with sea salt and cracked black pepper to taste. Serve immediately, garnished with fresh basil leaves and a sprinkle of red chili flakes for an extra kick.
Notes
- Sausages: You can easily remove the casing of sausages by cutting down the side with a knife or squeezing them out. Prepping your sausage this way ensures its texture is ideal for the sauce.
- Gnocchi: Fresh gnocchi is crucial for this recipe as it cooks quickly and absorbs the flavors of the sauce efficiently. Avoid using dry gnocchi.
- Make-Ahead: This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Add a splash of boiling water when reheating to loosen the sauce. Reheating in the microwave or over low heat on the stovetop works best. Freezing is not recommended as the gnocchi turns mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 8g
- Sodium: 950mg
- Fat: 48g
- Saturated Fat: 23g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 110mg
