Tuscan Sausage Gnocchi is the kind of cozy, crave-worthy dinner that tastes like it simmered all day, but comes together in under an hour. With pillowy gnocchi, savory sausage, juicy cherry tomatoes, and a creamy, cheesy tomato sauce, it’s a meal that’s easy enough for a weeknight but delicious enough to impress guests. And if you love simple, flavor-packed pasta dishes, don’t miss our favorite Asiago Chicken and Gnocchi, it’s another one-skillet dish that delivers big on comfort.
Why You’ll Love This Gnocchi Bake
This dish brings together everything you want in a satisfying meal. There’s no need to boil the gnocchi separately, it cooks right in the sauce, soaking up all that creamy, savory flavor. It’s loaded with bold ingredients like sun-dried tomatoes, garlic, herbs, and smoky paprika that bring depth and richness to every bite. And of course, it’s irresistibly cheesy and creamy, thanks to a decadent tomato cream base and two kinds of melty cheese.
Ingredient Highlights
- Italian sausage: Adds richness and flavor; use mild or hot based on preference.
- Sun-dried tomatoes: Soaked and chopped for concentrated umami and tang.
- Tomato paste & spices: Create depth and a hint of smokiness.
- Heavy cream & chicken broth: Balance richness with just enough savory lightness.
- Gnocchi: Store-bought potato gnocchi makes this extra easy.
- Spinach: A pop of green freshness folded in right before baking.
- Mozzarella & parmesan: For creamy melt and salty sharpness.
Recipe Tips & Tricks
- Make it spicy: Use hot Italian sausage and increase red pepper flakes.
- Gnocchi texture tip: Gnocchi gets tender in the oven without boiling; just be sure to simmer it briefly before baking.
- Make it vegetarian: Skip the sausage and use a plant-based version or sautéed mushrooms.
Storage & Reheating
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Reheating: Warm in a 350°F oven (covered) or in the microwave until heated through.
- Freezing: Best enjoyed fresh, but leftovers can be frozen in portions for up to 2 months. Thaw in the fridge before reheating.
Serving Suggestions
Pair this dish with a simple green salad or roasted vegetables for a balanced meal. Want to round out the table? Add a side of garlic bread or roasted broccolini.
Tuscan Sausage Gnocchi
Ingredients
- 1 pound Italian sausage, mild or spicy
- 1 medium shallot, diced (about ÂĽ cup)
- ÂĽ cup sun-dried tomatoes, packed in oil, chopped
- 1 teaspoon garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes, or to taste
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ cups heavy whipping cream
- 1 cup chicken broth
- 2 cups cherry tomatoes, halved
- 1 cup parmesan cheese, freshly grated
- 2 packages (16 ounces each) potato gnocchi, uncooked
- 1 cup fresh spinach
- 2 cups mozzarella cheese, shredded
- Chopped parsley for garnish
Instructions
- Preheat oven to 375°F.
- To a large oven-safe skillet over medium heat, add Italian sausage. Cook, breaking it up with a spoon, until browned and caramelized, about 6–8 minutes.
- Add diced shallot and chopped sun-dried tomatoes. Stir and cook for about 2 minutes, until the shallots are softened.
- Add minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
- Add tomato paste, oregano, smoked paprika, garlic powder, red pepper flakes, kosher salt, and black pepper. Stir everything together and let cook for 1–2 minutes to deepen the flavor.
- Pour in a small splash of chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Then add the remaining chicken broth and heavy whipping cream. Stir to fully combine.
- Add uncooked gnocchi and halved cherry tomatoes. Stir to coat everything evenly in the sauce. Reduce heat to low and simmer for 3–4 minutes to begin softening the gnocchi and thicken the sauce slightly.
- Stir in the freshly grated parmesan cheese until fully melted and incorporated.
- Add the fresh spinach and gently fold it into the hot mixture. Press it down slightly to help it wilt.
- Remove the skillet from heat. Sprinkle shredded mozzarella cheese evenly over the top.
- Transfer the skillet to the oven and bake for 15–20 minutes, or until the cheese is melted and golden brown and the sauce is bubbling.
- Let the dish rest for 5 minutes before serving. Garnish with chopped parsley and enjoy warm.
This recipe was inspired by iamhomesteader.com’s Tuscan Sausage Gnocchi
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