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One-Pan Sausage Gnocchi - A Cozy, Weeknight Comfort Meal

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) Italian sausage (sweet or hot, casings removed)
  • 1 pound (450 g) potato gnocchi (shelf-stable, refrigerated, or frozen; no pre-boil needed)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
  • 1/2 cup low-sodium chicken broth (plus more as needed)
  • 1/2 cup heavy cream (or 1/3 cup cream + 2 tablespoons milk)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 cups baby spinach (or 1 cup chopped kale)
  • 1/2 cup grated Parmesan, plus more for serving
  • 2 tablespoons olive oil (divided)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, for garnish (optional)
  • Lemon zest, optional but recommended for brightness

Method
 

  1. Brown the sausage. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, 5–7 minutes. Transfer to a plate, leaving drippings in the pan.
  2. Sear the gnocchi. Add the remaining 1 tablespoon oil. Add the gnocchi in an even layer. Let it sit for 2–3 minutes without stirring to develop color, then toss and cook another 2–3 minutes until golden in spots. If the pan looks dry, add a drizzle more oil.
  3. Soften aromatics. Push the gnocchi to the edges. Add onion to the center and cook 2 minutes, stirring. Add garlic and cook 30 seconds until fragrant. Stir everything together.
  4. Build the sauce. Add cherry tomatoes and cook 1–2 minutes until they start to burst. Pour in chicken broth and bring to a gentle simmer. Return the sausage to the pan. Stir in crushed red pepper flakes if using.
  5. Make it creamy. Reduce heat to medium-low. Stir in the cream. Let it bubble for 2–3 minutes to thicken slightly, adding a splash more broth if it gets too tight. The gnocchi should be tender; if not, cover and cook 1–2 more minutes.
  6. Finish and season. Fold in spinach until wilted, about 30–60 seconds. Stir in Parmesan. Taste and season with salt and black pepper. Add lemon zest for brightness if you like.
  7. Serve. Top with extra Parmesan and fresh herbs. Serve hot, straight from the pan.