Ingredients
Equipment
Method
Brown the sausage
- Brown the Italian sausage in a large skillet over medium-high heat until browned and cooked through. Drain and set aside.
Build the creamy sauce
- Sauté the garlic and sun-dried tomatoes 2 minutes in the sun-dried tomato oil in the same skillet, stirring until fragrant.
- Add the heavy cream, chicken broth, Italian seasoning, and red pepper flakes, then bring to a simmer. Simmer 4 minutes until slightly thickened.
- Stir in the grated parmesan until melted and the sauce looks smooth and glossy.
Toss and finish
- Cook the potato gnocchi according to package directions and add the cooked gnocchi directly to the sauce.
- Return the browned sausage to the skillet, add the baby spinach, and toss until the spinach wilts.
- Season with salt and pepper to taste, then top with fresh basil for serving.
Notes
For a creamier coating, keep the sauce at a gentle simmer when you add the gnocchi so it absorbs flavor without breaking. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because gnocchi and cream sauces can change texture after thawing. If you want a lighter version, use half-and-half in place of heavy cream and add the parmesan after heat is reduced to prevent graininess.