Skillet Gnocchi with Italian Sausage, Spinach and Tomato Cream

Steps

1. Step 1

   Heat the olive oil in a large deep skillet over medium-high heat. Add the sausage and break it into bite-size crumbles with a wooden spoon. Cook, stirring now and then, until browned and cooked through, 6 to 8 minutes.

   8 min

   • 1 tbsp olive oil
   • 1 lb Italian sausage
2. Step 2

   Add the onion and cook until softened, about 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

   4 min

   • 1 small yellow onion
   • 3 cloves garlic
   • 1/2 tsp red pepper flakes
3. Step 3

   Pour in the crushed tomatoes and cream, then add the gnocchi, salt and pepper. Stir to coat the gnocchi and push them down into the sauce in an even layer.

   2 min

   • 1 can crushed tomatoes (28 oz)
   • 3/4 cup heavy cream
   • 1 package shelf-stable potato gnocchi (16 oz)
   • 1/2 tsp salt
   • 1/4 tsp black pepper
4. Step 4

   Bring to a gentle simmer, then reduce the heat to medium-low, cover and cook until the gnocchi are tender and plump and the sauce has thickened, 6 to 8 minutes. Stir once or twice so nothing sticks to the bottom.

   8 min, hands-off

5. Step 5

   Add the spinach in handfuls and stir until wilted, about 2 minutes. Stir in the Parmesan until melted and glossy. Taste and add more salt if needed.

   3 min

   • 5 oz baby spinach
   • 3/4 cup Parmesan cheese
6. Step 6

   Let the skillet sit off the heat for 3 minutes to set up, then scatter with basil and extra Parmesan and serve straight from the pan.

   3 min, hands-off

   • 1/4 cup fresh basil

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026