Tuscan Sausage Gnocchi is savory Italian sausage, creamy tomato sauce with sun-dried tomatoes, and pillowy potato gnocchi, topped with melted mozzarella and fresh parsley. Not only is it delicious, you can make it all in one oven-safe skillet and it’s ready in about 30 minutes! If you prefer chicken, you will want to check out my Tuscan Chicken and Gnocchi.
Ingredients & Substitutions
- Sausage: I am fine with mild Italian sausage (I don’t want too much spice) as the base of the dish. But, if you love more of a kick, try hot Italian sausage. Other options are ground pork or turkey, seasoned with Italian seasoning or spices.
- Sun-Dried Tomatoes: Follow the package instructions to soften the sun-dried tomatoes before chopping them. This helps them blend into the sauce better and not be crunchy. If using the ones packed in oil, just drain and chop.
- Spice Blend: Dried oregano, paprika, garlic powder, salt, and pepper are the spices used to add flavor to the dish.
- Cheese: Both Parmesan and mozzarella cheese are used in the recipe. Parmesan is added to the sauce to help thicken it, while shredded mozzarella is sprinkled over the top before being baked to golden perfection (and gooeyness). You could also experiment with other types of cheese for topping, such as provolone, Monterey Jack, Havarti, or Gouda, to add your twist to the dish.
- Gnocchi: I used fresh potato gnocchi, which are small, soft dough dumplings, to add to the sauce. Gnocchi is a type of pasta made from potatoes, flour, and sometimes eggs. I have been on a gnocchi kick lately from my Lemon Gnocchi with Chicken to Kielbasa Gnocchi Soup, just to name a couple!
- Spinach: Although I used fresh spinach, frozen would also work. If using frozen spinach, let it thaw and drain it before adding it to the dish.
What I Serve With Tuscan Sausage Gnocchi
Since this is such a hearty dish, I like to serve it with lighter sides. Here are some options to round out your meal:
- Cucumber Salad
- Lettuce salad with a light vinaigrette dressing
- Garlic breadsticks
- Focaccia breadsticks (my favorite!)
- French baguette
- Roasted asparagus or green beans
What If I Don’t Have An Oven-Safe Skillet?
You can still get this delicious gnocchi dish made even without an oven-safe skillet. The skillet is nice because everything is cooked in one dish. But, it’s easy to make it without one, too.
- Using a regular skillet or saucepan on the stove, cook the sausage.
- Next, add the shallot, sun-dried tomatoes, garlic, and tomato paste.
- Then, add the heavy cream, chicken broth, and other sauce ingredients to the skillet. Simmer until everything is well combined and the sauce has thickened slightly.
- Once the sauce is prepared, pour it into a baking dish large enough to accommodate the other ingredients.
- Add the gnocchi and spinach to the baking dish, stirring to combine.
- Sprinkle the mozzarella cheese evenly over the top of the mixture.
- Finally, transfer the baking dish to the oven and bake as instructed in the original recipe, watching carefully as the baking time may need to be adjusted based on your oven’s temperature and the thickness of the dish.
How To Store Tuscan Sausage Gnocchi
To store Tuscan sausage gnocchi, first, let it cool to room temperature. Next, store leftovers in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat in the microwave or oven.
Tuscan Sausage Gnocchi
Ingredients
- 1 pound mild Italian sausage
- 1 medium shallot, diced (about ¼ cup)
- ¼ cup sun-dried tomatoes, softened in hot water, chopped
- 1 teaspoon garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ cups (357 g) heavy whipping cream
- 1 cup (240 g) chicken broth
- 2 cups (298 g) cherry tomatoes, halved
- 1 cup (100 g) parmesan cheese, freshly grated
- 2 packages (16 ounces each) potato gnocchi, uncooked
- 1 cup (30 g) fresh spinach
- 2 cups (226 g) mozzarella cheese, shredded
- parsley, chopped for garnish
Instructions
- Preheat oven to 375°F.
- To a large oven-safe skillet over medium heat, add Italian sausage. Cook, stirring occasionally, until no longer pink (about 5-8 minutes).
- Add shallots and sun-dried tomatoes. Cook until the shallots are softened, about 1-2 minutes. Add garlic and cook for 1 more minute.
- Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.
- Add heavy whipping cream and chicken broth. Stir to combine.
- Add cherry tomatoes and parmesan. Stir to combine. Reduce heat to low and simmer until cheese is melted.
- Add the gnocchi and spinach. Stir to combine.
- Remove from heat. Sprinkle the mozzarella cheese evenly on top.
- Bake for 15-20 minutes, or until the cheese is golden and the sauce is bubbling.
- Garnish with fresh parsley. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Absolutely loved the Tuscan sausage gnocchi! The creamy sauce with the sun-dried tomatoes and spinach was divine. The sausage added just the right amount of flavor.
Elizabeth
I like this Tuscan sausage gnocchi even more than our Tuscan chicken gnocchi (which I loved, too)! Next time, I am going to try this with spicy Italian sausage.
Annabelle
This gnocchi recipe is a keeper! The sausage and sun-dried tomatoes added great depth to the dish.
Bella
Really enjoyed the Tuscan sausage gnocchi. The sauce was rich and the flavors were well-balanced.
Selena
This was delicious! The creamy, cheesy sauce with the gnocchi and sausage was very comforting. It was a hit with everyone at dinner.
Loved it! Halved it since two of us and still have leftovers but plan for at least one forage for yourself day during the week. Added the whole 5 ounce box of baby spinach, was not soupy so glad I did. We love spinach.
Sounds delicious, I have everything but spinach, but I really want to make it now!
I have to say that the woman you have leaving their opinions of the recipe really don’t seem real at all, sorry. I like the old fashion opinions much better.
Enjoy all your recipes!
Susan – what are you talking about? I don’t have “women leaving opinions of the recipe”. What is an “old fashioned opinion”? This is a baffling comment.
I think maybe she’s talking about the Test Kitchen comments above this comment section that have the cartoonish women by them.
You mean the very real people that have a hand in every part of the recipe, from writing it, to making it, to photographing it, to making a video for it? The same women who have chosen to not put their real picture online because they have seen how abusive and intrusive online people are? And what does that have to do with “old fashioned opinions”? My website is one of the very FEW recipe websites that actually tests, makes, and photographs all my content in house. My employees are gracious enough to share their recipe opinions about each and every recipe we make and yet someone people find a way to complain.