Creamy Tuscan sausage gnocchi
Creamy Tuscan sausage gnocchi is a one-pan dinner with browned sausage, burst tomatoes and soft potato dumplings in a silky cream sauce. It tastes rich but comes together in 30 minutes. The gnocchi cook right in the sauce, so there is no extra pot to wash.
- 30 minTotal time
- 3Servings
- 720kcal / serving
- 26 gProtein
The science: why this works
Browning the sausage first
Sausage browns best in a hot, uncrowded pan. The browned bits that stick to the pan are packed with savory flavor, and the cream and broth lift them into the sauce later. Cooking until no pink remains also makes it safe at 160°F (71°C).
Learn: Maillard vs. caramelization →Gnocchi cooked in the sauce
Gnocchi hold a lot of starch. As they simmer in the broth and cream, some starch leaks out and thickens the liquid. That is why the sauce turns glossy and clingy without any flour. Starch granules swell with liquid and heat, which is what thickens the sauce.
Learn: How starch thickens sauce →A gentle simmer for the cream
Cream has plenty of fat, so it handles heat well, but a hard boil can make a sauce look greasy or split. Keeping it at a gentle simmer holds the fat and water together in a smooth emulsion.
Learn: How emulsions work →Creamy Tuscan sausage gnocchi
30 minutes · 3 servings · Italian · Main course
Ingredients
Makes 3 servings
- 300 gItalian sausage, casings removed
- 500 ggnocchi
- 1onion, diced
- 3 clovesgarlic, sliced
- 200 gcherry tomatoes, halved
- 250 mlchicken broth
- 150 mlheavy cream
- 100 gspinach
- 30 gparmesan, grated
- 1 tbspolive oil
- Salt
- Black pepper
Method
Tips for the best result
- Break the sausage into small pieces so every bite gets browned edges.
- Add the gnocchi straight from the pack so they stay light and do not turn gummy.
- Stir in the spinach at the very end so it wilts but keeps its color.
Swaps
- Swap Italian sausage for chicken sausage to make it lighter, and add a little extra oil for browning.
- Swap spinach for chopped kale, and simmer it for 2 minutes longer so it softens.
- Swap heavy cream for half-and-half for a thinner, lighter sauce.
Storing and reheating
Keeps in the fridge for 3 to 4 days in a sealed container. Reheat gently in a pan with a splash of broth or water until it reaches 165°F (74°C). Gnocchi can turn soft when frozen, so the fridge is best.
Creamy Tuscan sausage gnocchi: questions
Do I need to boil gnocchi before adding them to the sauce?
No, shelf-stable gnocchi can go straight from the pack into the simmering sauce. They cook in 4 to 5 minutes and release starch that thickens the sauce. Just keep the pan covered and stir once.
What can I use instead of Italian sausage in Tuscan gnocchi?
Chicken sausage, turkey sausage or crumbled plant-based sausage all work well. Brown them the same way until no pink remains. Meat sausages should reach 160°F (71°C) for ground pork or beef, or 165°F (74°C) for poultry.
Why is my gnocchi sauce thin?
The sauce is usually thin because it did not simmer long enough or too much liquid was added. Let it bubble gently for another minute or two, and stir in the parmesan, which also thickens it. The gnocchi starch will help too.
