Creamy Tuscan Sausage Gnocchi

• 12 oz Italian sausage, casing removed
• 16 oz gnocchi
• 3 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Fresh parsley, chopped (for garnish)

Steps

1. 1 In a large skillet, cook sausage in olive oil over medium heat until browned, breaking into crumbles.
2. 2 Remove sausage with a slotted spoon and set aside, leaving drippings.
3. 3 In the same skillet, melt butter and sauté garlic until fragrant.
4. 4 Add gnocchi to the skillet and cook according to package instructions, usually about 2-3 minutes.
5. 5 Stir in spinach, red pepper flakes, salt, and black pepper until spinach is wilted.
6. 6 Pour in heavy cream and chicken broth, stirring to combine.
7. 7 Return sausage to skillet, reduce heat to low, and simmer until sauce thickens slightly.
8. 8 Stir in Parmesan cheese until melted and sauce is creamy.
9. 9 Serve immediately, garnished with fresh parsley.

Equipment

• Large skillet
• Slotted spoon
• Wooden spoon

Variations

• Add sun-dried tomatoes for extra tang.
• Swap sausage for diced cooked chicken for a lighter option.

Substitutions

• Substitute heavy cream with half-and-half for a lighter sauce.
• Use turkey sausage for a leaner protein.

Pairings

• Serve with a glass of Sangiovese.
• Warm crusty bread on the side.

Nutrition

Tips

• For a richer flavor, toast the garlic in olive oil before starting.
• Use store-bought or homemade gnocchi for best texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of broth or cream.

Serving Suggestions

• Pairs well with a crisp Caesar salad.
• Add a sprinkle of toasted pine nuts for crunch.

FAQ