Description
This one-pan creamy sausage gnocchi recipe is a quick and flavorful Italian-inspired dish combining savory Italian pork sausages with soft gnocchi, rich tomato and cream sauce, and fresh spinach. Ready in just 20 minutes, this comforting meal is perfect for busy weeknights, delivering delicious, saucy pasta goodness all from a single pan.
Ingredients
Scale
Meat and Aromatics
- 1 tbsp olive oil
- 500 g (1 lb 2 oz) Italian pork sausages, casings removed
- 1 tbsp freshly minced garlic
Sauces and Liquids
- 2 tbsp tomato paste (concentrated puree)
- ½ 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
Main Ingredients
- 500 g (1 lb 2 oz) fresh gnocchi (not dry, from the refrigerated section)
- 120 g (4 oz) fresh baby spinach
Cheese and Seasonings
- ½ cup (50 g) freshly grated parmesan, plus extra to serve
- Sea salt flakes, to taste
- Cracked black pepper, to taste
- Basil leaves, to serve
- Chilli (red pepper) flakes, to serve
Instructions
- Cook the sausage: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the Italian pork sausages, removing the casings and breaking them up with a spatula or wooden spoon. Cook until the sausages are browned and cooked through, about 5-7 minutes.
- Add the garlic and tomato paste: Stir in the freshly minced garlic and tomato paste. Cook for 1-2 minutes until fragrant and the tomato paste darkens slightly, intensifying the flavor.
- Deglaze with wine or stock: Pour in ½ cup of white wine (or chicken stock if preferred). Stir and scrape the bottom of the pan to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Add crushed tomatoes and cream: Pour in the canned crushed tomatoes and the thickened (heavy) cream. Stir to combine and bring the sauce to a gentle simmer.
- Cook the gnocchi: Add the fresh gnocchi directly into the sauce. Stir to coat the gnocchi well. Cover the pan with a lid and cook for about 3-5 minutes, stirring occasionally until the gnocchi float to the surface and are tender.
- Add spinach and cheese: Stir in the fresh baby spinach and ½ cup of freshly grated parmesan cheese. Cook until the spinach wilts and the cheese melts into the sauce, about 1-2 minutes. Season with sea salt flakes and cracked black pepper to taste.
- Serve: Portion the creamy sausage gnocchi onto plates. Garnish with extra parmesan, fresh basil leaves, and a sprinkle of chilli flakes if you like some heat. Serve immediately and enjoy the rich, comforting flavors.
Notes
- Use fresh gnocchi from the refrigerated section for the best texture and quickest cooking time.
- If you prefer a lighter sauce, substitute half the cream with milk or reduce the cream slightly.
- White wine adds depth to the sauce, but chicken stock is a great non-alcoholic alternative.
- Garnish with fresh basil and chilli flakes to add freshness and a touch of heat.
- Leftovers can be refrigerated and gently reheated on the stovetop with a splash of milk or cream to loosen the sauce.
