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This Creamy Tomato Sausage Gnocchi recipe is made in 20 minutes. This quick and easy one-skillet dinner is perfect for a busy weeknight!
This cheesy sausage gnocchi recipe is the best easy dinner when you are looking for quick comfort food. Plus, it's all made in one pan for easy prep and clean-up.
Serve this delicious recipe with celery salad and Italian cheese bread for an easy weeknight meal. Don't forget a blueberry crostata for dessert!
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🍅 Ingredient notes
- Gnocchi - This Italian style dumpling is made out of potatoes and turns soft and pillowy when cooked. You can make homemade gnocchi from scratch if you like or you can usually find store-bought gnocchi in the pasta aisle in grocery stores.
- Sausage - Sweet Italian sausage is our favorite in this recipe. If you can get it already ground, that is easiest. You can also buy sausage links and remove the casings. For some extra heat, try hot or spicy Italian sausage instead.
- Cheese - Pecorino romano is a hard, salty Italian sheep's milk cheese that grates up nicely. It's very similar to parmesan cheese, which can be used as a substitute, if needed.
📋 Substitutions and variations
- Spicy - Add a pinch or two of crushed red pepper flakes to the sauce.
- Dairy Free - Substitute the heavy cream for unsweetened dairy free milk or coconut cream.
🔪 Step by step instructions
First heat a large skillet over medium heat on the stovetop and then add the sausage and garlic. Cook while breaking up the sausage until it's cooked through and browned.
Add the potato gnocchi, chicken stock or broth, heavy cream and marinara and stir to combine. Lower the heat and then let the gnocchi simmer in the tomato cream sauce for 5 minutes.
Stir in the baby spinach and pecorino romano cheese and cook until the spinach wilts. Season to taste with kosher salt and black pepper and then serve with extra pecorino romano, if desired.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Break up the Italian sausage as you're cooking it so then it will be evenly distributed throughout the dish.
- Make sure to stir the gnocchi occasionally while it's simmering to help prevent it from sticking to the bottom.
🥡 Storage suggestions
Leftovers will keep in an airtight container in the refrigerator for 3-5 days and then can be reheated in the microwave or in a skillet over medium low heat on the stovetop. A bit of cream or chicken broth can be added if it gets too dry.
🍝 More easy pasta dinner recipes
If you loved this easy sausage and gnocchi recipe, check out these other easy pasta dinner recipes that I know you will love too!
- Baked Tortellini Alfredo
- 15-Minute Mushroom Tagliatelle
- Pasta with Eggplant and Spinach
- Penne alla Vodka with Chicken
Recipe
Creamy Tomato Sausage Gnocchi with Spinach
Ingredients
- 8 ounces ground Italian sausage, sweet or mild
- 4 cloves garlic, minced
- 1 pound potato gnocchi, homemade or store-bought
- ½ cup chicken stock, or broth
- ½ cup heavy cream
- ¾ cup marinara, homemade or store-boughtold school italian gravy
- 2 cups fresh baby spinach
- ⅓ cup grated pecorino romano cheese, plus extra for serving
- salt and pepper, to taste
Instructions
- Heat a skillet over medium heat on the stovetop and then add the Italian sausage and the garlic.
- Cook, while breaking up the sausage for 3-5 minutes until the sausage is cooked through and brown.
- Add the gnocchi, chicken stock, heavy cream, and marinara and stir to combine.
- Lower the heat to medium low and let the gnocchi simmer in the sauce for 5 minutes, stirring occasionally.
- Mix in the baby spinach and pecorino romano and cook for an additional 1-2 minutes until the spinach wilts.
- Season to taste with salt and pepper and serve with extra pecorino romano, if desired.
Notes
- Sausage - Get the sausage already ground or get sausage links and remove the casings. For extra heat, try hot or spicy Italian sausage.
- Cheese - Parmesan cheese can be used as a substitute.
- Spicy - Add a pinch or two of crushed red pepper flakes to the sauce.
- Dairy Free - Substitute the heavy cream for unsweetened dairy free milk or coconut cream.
- Leftovers - Keep in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or in a skillet over medium low heat on the stovetop. A bit of cream or chicken broth can be added for moisture.
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