Sausage Gnocchi with Creamy Tomato Sauce & Spinach
This one pan Sausage Gnocchi with Creamy Tomato Sauce & Spinach is about to become your new favorite lazy weeknight meal.
Equipment
- Shallow Dutch Oven
- Microplane Grater
- Meat Masher
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 parmigiano reggiano, grated (½ cup)
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
You can use chicken sausage instead of pork sausage. For the wine, a bottle of sauvignon blanc or pinot grigio is recommended, or omit and use broth. Use a good quality pasta sauce for best flavor.
Nutrition
Serving: 1plateCalories: 834kcalCarbohydrates: 56gProtein: 28gFat: 54gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gCholesterol: 138mgSodium: 2383mgFiber: 6gSugar: 8g
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