Description
This One-pan Creamy Sausage Gnocchi recipe is a quick and comforting meal featuring Italian pork sausages simmered in a luscious tomato and cream sauce with fresh gnocchi and baby spinach. Enhanced with garlic, parmesan, and a splash of white wine, this dish offers rich flavors and a creamy texture all cooked in a single pan for easy cleanup, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 500 g (1 lb 2 oz) Italian pork sausages, casings removed
- 1 tbsp freshly minced garlic
- 2 tbsp tomato paste (concentrated puree)
- ½ cup (125 ml) white wine (or chicken stock as a substitute)
- 400 g (14 oz) canned crushed tomatoes
- 1 cup (250 ml) thickened (heavy) cream
- 500 g (1 lb 2 oz) fresh gnocchi (from the refrigerated section)
- 120 g (4 oz) fresh baby spinach
- ½ cup (50 g) freshly grated parmesan, plus extra to serve
- Sea salt flakes, to taste
- Cracked black pepper, to taste
For Serving
- Basil leaves
- Chilli (red pepper) flakes
Instructions
- Heat the Pan: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat until hot but not smoking. This provides a good base to brown the sausage and build flavor.
- Cook the Sausage: Add the Italian pork sausages with casings removed to the pan. Break the sausage meat up with a wooden spoon and cook until browned and no longer pink, about 5–6 minutes, stirring occasionally to ensure even cooking.
- Add Garlic and Tomato Paste: Stir in 1 tablespoon freshly minced garlic and 2 tablespoons tomato paste. Cook for 1–2 minutes until fragrant, allowing the tomato paste to caramelize slightly and deepen the sauce’s flavor.
- Deglaze the Pan: Pour in ½ cup white wine (or chicken stock as a substitute). Use a wooden spoon to scrape any browned bits off the bottom of the pan. Let the wine simmer for 2–3 minutes to reduce slightly.
- Add Crushed Tomatoes: Stir in 400 g canned crushed tomatoes. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken and flavors to combine.
- Incorporate Cream and Season: Lower the heat to medium and stir in 1 cup thickened cream. Season the sauce with sea salt flakes and cracked black pepper to taste. Cook for 2–3 minutes until the sauce is creamy and heated through.
- Add Gnocchi and Spinach: Add 500 g fresh gnocchi directly to the pan along with 120 g fresh baby spinach. Stir gently to combine. Cover the skillet with a lid and cook for 3–4 minutes until the gnocchi is tender and the spinach has wilted.
- Finish with Parmesan: Remove the lid, sprinkle ½ cup freshly grated parmesan into the pan, and gently stir until melted and incorporated into the sauce, adding creaminess and richness.
- Serve: Serve immediately topped with extra parmesan, fresh basil leaves, and a sprinkle of chilli flakes for a bit of heat. This dish pairs well with a simple green salad or crusty bread.
Notes
- Use fresh gnocchi from the refrigerated section for best texture; dried gnocchi may require longer cooking and different liquid amounts.
- White wine adds depth; if avoiding alcohol, substitute with chicken stock or vegetable broth.
- Adjust chilli flakes according to spice preference or omit if sensitive to heat.
- For a lighter version, substitute heavy cream with half-and-half or a blend of milk and cream.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently on the stove.
