Creamy Sausage Gnocchi Skillet
Creamy Sausage Gnocchi Skillet made with Italian sausage, cherry tomatoes, cream, spinach, and gnocchi is a simple one-pan dinner.
Servings 6 servings
Ingredients
- 1 pound Italian sausage
- 2 tablespoons butter
- 1 shallot
- 3 garlic cloves
- 1 pint cherry tomatoes
- 3 sprigs fresh thyme
- ½ cup white wine
- 1 ½ cups chicken broth
- 14 ounces potato gnocchi
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 3 cups baby spinach
Instructions
- Heat a large, deep skillet over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through. Transfer to a plate and set aside.
- In the same skillet, melt the butter over medium heat (if the sausage rendered enough fat, skip the butter). Add sliced shallots and cook for 2-3 minutes until soft and translucent. Add the sliced garlic and cook for about 30 seconds, just until fragrant.
- Add the cherry tomatoes and thyme leaves to the skillet and cook for 3-4 minutes, stirring occassionally, until the tomatoes begin to soften and release their juices.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes until reduced by about half.
- Add the chicken broth and bring it to a gentle simmer. Stir in the gnocchi, making sure it is mostly submerged. Simmer uncovered for 3-4 minutes, stirring once or twice, until the gnocchi is tender and the broth has reduced.
- Lower the heat and return the cooked sausage back to the skillet. Stir in the heavy cream and Parmesan cheese together, mixing gently until the cheese melts and the sauce becomes creamy.
- Add the baby spinach and fold it in just until wilted, about 1 minute. Taste and adjust seasoning with salt and pepper as needed.
Video
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Because the sauce it cream-based, it will firm up as it chills - this is normal. To reheat, warm gently on the stovetop over low heat with a splash of chicken broth or milk to loosen the sauce as it heats. This sausage gnocchi skillet is not freezer-friendly due to dairy.
Helpful Tips:
- Brown the sausage well - Let it cook until browned before removing it from the pan to build flavor and leave the fond for the sauce. Fond is the browned bits stuck on the bottom of the pan, which adds great flavor.
- Watch the garlic closely - Add it after the shallots have softened and cook just until fragrant to avoid bitterness and burnt garlic.
- Keep the gnocchi mostly submerged - Stir once or twice so it cooks evenly and doesn't stick to the pan as the broth reduces.
- Add spinach at the very end - It only needs a minute to wilt; overcooking will make it watery and dull.
Nutrition
Calories: 633kcal | Carbohydrates: 31g | Protein: 22g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 1325mg | Potassium: 542mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2647IU | Vitamin C: 26mg | Calcium: 285mg | Iron: 5mg