Ingredients
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1 lb Italian sausage (mild or spicy, casings removed)
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1 tbsp olive oil (optional, if sausage is lean)
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3 cloves garlic, minced
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1 small onion, finely diced
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1 tsp Italian seasoning
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1/2 tsp red pepper flakes (optional)
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1 cup chicken broth
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1 cup heavy cream
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1/2 cup freshly grated Parmesan cheese
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1 lb potato gnocchi (shelf-stable or refrigerated)
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1 cup baby spinach (optional)
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Salt and black pepper, to taste
Instructions
Brown the sausage:
Heat a large skillet over medium heat. Add sausage and cook, breaking it up, until browned and cooked through. Drain excess grease if needed.
Build the flavor:
Add onion and cook for 2–3 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
Create the sauce:
Pour in chicken broth and bring to a gentle simmer. Stir in heavy cream and Parmesan until smooth.
Cook the gnocchi:
Add gnocchi directly to the skillet. Simmer for 3–5 minutes, stirring occasionally, until gnocchi is tender and sauce thickens.
Finish & serve:
Stir in spinach until wilted, season with salt and pepper, and serve hot with extra Parmesan if desired.
Notes
Cooking Tips
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Use freshly grated Parmesan for the smoothest sauce—pre-shredded cheese can cause clumping.
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Let the sauce simmer gently, not boil, to prevent curdling.
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If the sauce gets too thick, add a splash of broth or pasta water to loosen it.
Variations
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Veggie Boost: Add mushrooms, sun-dried tomatoes, or zucchini.
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Lighter Version: Swap heavy cream for half-and-half or evaporated milk.
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Spicy Kick: Use hot Italian sausage and extra red pepper flakes.
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Cheesy Upgrade: Stir in mozzarella or fontina for extra creaminess.
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Gluten-Free: Use gluten-free gnocchi and double-check sausage labels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 820mg
- Fat: 38g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 26g