Gnocchi with Sausage and Spinach
This gnocchi with sausage and spinach combines pillowy potato dumplings with savory Italian sausage and fresh spinach in a creamy, Parmesan-infused sauce. Ready in just 25 minutes, it's a one-pan wonder that delivers restaurant-quality flavor with minimal effort—perfect for busy weeknights or impressive enough for weekend entertaining.
Ingredients
- 1 pound shelf-stable or refrigerated gnocchi
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed (sweet or hot, or chicken sausage for a lighter option)
- 1 small onion finely diced
- 3 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional, for heat
- 1 teaspoon Italian seasoning
- 1/2 cup dry white wine or chicken broth
- 6 ounces fresh spinach about 4 cups
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese plus more for serving
- 2 tablespoons fresh basil torn or chopped
- Salt and freshly ground black pepper to taste
- Lemon zest for garnish optional
Instructions
- Bring a large pot of salted water to a boil for the gnocchi. Cook according to package directions until they float to the top, usually 2-3 minutes. Reserve 1/2 cup of the cooking water, then drain.
- While waiting for the water to boil, heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it into crumbles with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Add the diced onion to the skillet with the sausage. Cook until softened, about 3-4 minutes.
- Stir in the minced garlic, red pepper flakes (if using), and Italian seasoning. Cook for another 30 seconds until fragrant.
- Pour in the white wine or chicken broth and use it to deglaze the pan, scraping up any browned bits from the bottom. These bits are pure flavor! Let it simmer for about 2 minutes until slightly reduced.
- Add the spinach to the skillet a handful at a time, stirring until wilted before adding more. It will seem like a lot at first, but will cook down significantly.
- Reduce the heat to medium-low and stir in the heavy cream. Let it simmer gently for 2-3 minutes until it starts to thicken slightly.
- Add the cooked gnocchi to the skillet and toss to coat in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Stir in the Parmesan cheese and fresh basil. The residual heat will melt the cheese and incorporate it into the sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with additional Parmesan cheese and a sprinkle of lemon zest if desired.
Notes
- For a lighter version, use chicken or turkey Italian sausage and half-and-half instead of heavy cream.
- If you can find them, fresh gnocchi from the refrigerated section will have the best texture, but shelf-stable gnocchi works perfectly fine too.
- This dish reheats well but might need a splash of cream or broth when warming it up to refresh the sauce.
- For extra vegetables, add sliced mushrooms with the onions or cherry tomatoes during the last few minutes of cooking.
- The reserved pasta water is your secret weapon for adjusting the sauce consistency—it contains starch that helps everything come together smoothly.