This one pan Sausage Gnocchi with Creamy Tomato Sauce & Spinach is about to become your new favorite lazy weeknight meal. It is so simple, but loaded with flavor. Plus it takes less than 30 minutes to make!
This creamy sausage gnocchi is ridiculously easy to make, just like my Easy Sausage & Bell Peppers Pasta, thanks to the store-bought jar of pasta sauce. This recipe is perfect for a busy weeknight.
If you have more spinach to use up, try my Hot Crab Spinach Artichoke Dip.
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Why You’ll Love This Recipe
- Quick & easy - This recipe requires minimal ingredients and only takes about 30 minutes to make. Store-bought sauce & gnocchi for the win!
- One pan - The sauce and pillowy gnocchi are cooked together in the same skillet. No need to boil the gnocchi separately!
- Creamy & cheesy - The heavy creamy and parmesan cheese turn the marinara into a rich pink tomato cream sauce.
- Hearty - The sauce is heavy on the Italian sausage.
- Kid-friendly - This is an easy weeknight dinner your whole family will love.
- Full of greens - No need to pair this dish with a side salad or vegetable because the kale or spinach is just wilted right into the sauce.
Ingredients & Substitutions
- Italian Sausage: You can also use chicken sausage instead of pork sausage. Italian sausage links will work as well.
- White Wine: I recommend an inexpensive bottle of sauvignon blanc or pinot grigio. You can omit the wine and deglaze the pan with water, vegetable, chicken stock, or chicken broth instead.
- Marinara: Any jar of tomato pasta sauce will work. I like to use a roasted garlic or basil flavored sauce to add extra flavor.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Sausage Gnocchi
Quick Overview
- Cook the sausage.
- Sauté the aromatics.
- Add the liquids.
- Cook the gnocchi.
- Stir in the spinach and parmesan cheese.
Step by Step Instructions
Use the wine to lift the brown bits off the bottom of the pan so they can infuse the sauce with even more flavor.
Step 1: In a large skillet, cook the sausage over medium-high heat until brown. Do not drain the grease. If there is not much grease in the pan, add 2-3 teaspoons of olive oil to sauté the shallot.
Step 2: Reduce to medium heat. Add the shallot and sauté for 2-3 minutes. Add the garlic and sauté for 1-2 minutes.
Step 3: Deglaze the pan with the wine, scraping any brown bits off the bottom.
Step 4: Once the wine has reduced, stir in the marinara, cream, gnocchi, Italian seasoning, salt, and black pepper.
Step 5: Bring to a light boil and cook for 3-5 minutes, stirring occasionally, or until the gnocchi has softened to your liking.
Step 6: Reduce the heat to low and stir in the spinach. Once it has wilted, stir in the parmesan.
Recipe Serving Suggestions
Garnish this Italian sausage gnocchi with red pepper flakes, more parmesan cheese, and fresh basil. Pour yourself a glass of leftover white wine too!
Since this dish is heavy on the tomato sauce, I like to serve it with some sort of bread for dipping/scooping, like my Easy Rustic Bread or any loaf of bread loaded with my Homemade Garlic Bread Spread.
Expert Tips & Variations
- Use a good quality pasta sauce. You do not need anything fancy, just be sure to use a jar of pasta sauce that has a good flavor because this is one of the main ingredients.
Recipe FAQs
Homemade gnocchi is usually made of potatoes, egg, flour, and ricotta cheese. For this recipe, homemade or store-bought can be used. I always opt for store-bought because it makes this recipe so easy.
Yes! Potato gnocchi is often served with the same sauces and flavors as pasta.
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Sausage Gnocchi with Creamy Tomato Sauce & Spinach
Ingredients:
- 1 pound ground mild or spicy Italian sausage*
- 1 large shallot, diced finely
- 6-7 cloves garlic, minced
- ½ cup dry white wine*
- 1 24 ounce jar marinara*
- ⅔ cup heavy cream
- 16-20 ounces shelf-stable gnocchi
- 2 teaspoons Italian seasoning
- ¼ teaspoon Morton kosher salt
- freshly cracked black pepper
- 3-4 handfuls fresh spinach or baby kale
- 1.5 ounces (½ cup) parmigiano reggiano, grated
Instructions:
- In a large skillet, cook the sausage over medium-high heat until brown. Do not drain the grease. If there is not much grease in the pan, add 2-3 teaspoons of olive oil to sauté the shallot.
- Reduce to medium heat. Add the shallot and sauté for 2-3 minutes. Add the garlic and sauté for 1-2 minutes.
- Deglaze the pan with the wine, scraping any brown bits off the bottom.
- Once the wine has reduced, stir in the marinara, cream, gnocchi, Italian seasoning, salt, and black pepper.
- Bring to a light boil and cook for 3-5 minutes, stirring occasionally, or until the gnocchi has softened to your liking.
- Reduce the heat to low and stir in the spinach. Once it has wilted, stir in the parmesan.
Notes:
- Italian Sausage: You can also use chicken sausage instead of pork sausage. Italian sausage links will work as well.
- White Wine: I recommend an inexpensive bottle of sauvignon blanc or pinot grigio. You can omit the wine and deglaze the pan with water, vegetable, chicken stock, or chicken broth instead.
- Marinara: Any jar of tomato pasta sauce will work. I like to use a roasted garlic or basil flavored sauce to add extra flavor.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use a good quality pasta sauce. You do not need anything fancy, just be sure to use a jar of pasta sauce that has a good flavor because this is one of the main ingredients.
You failed to give the recipe for the beef kabobs would love to have it..
It is already on the blog: https://biteswithbri.com/beef-kabobs-in-the-oven/