This 4-ingredient creamy Tuscan sausage gnocchi is the kind of quick supper that feels a little special without asking much from the cook. Inspired by those rich, comforting skillet meals that always seem to vanish first at potlucks, it brings together tender gnocchi, savory Italian sausage, a creamy tomato sauce, and spinach for a dinner that tastes like it took far more effort than it really did.
Serve this with warm garlic bread, a crisp green salad, or simple roasted broccoli to round out the meal. If you want to stretch it for company, set out a bowl of grated Parmesan and a platter of sliced tomatoes or marinated vegetables so everyone can build a cozy, satisfying plate.
4-Ingredient Creamy Tuscan Sausage Gnocchi
Servings: 4
Ingredients
1 pound Italian sausage, casings removed if needed
Directions
1. Set a large deep skillet or sauté pan over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until it is browned and fully cooked through.
2. Stir in the creamy tomato pasta sauce and the gnocchi. Bring the mixture to a gentle simmer, then cover and cook for 4 to 5 minutes, stirring once or twice, until the gnocchi are tender and heated through.
3. Add the spinach and stir until it wilts into the sauce, about 1 to 2 minutes. Taste and adjust with a little black pepper or red pepper flakes if you like.
4. Spoon into bowls and serve hot.
Variations & Tips
Make it mild: If your family prefers gentler flavors, use mild Italian sausage instead of hot. It still gives the sauce plenty of savory flavor without too much spice.
Add a little extra richness: A handful of grated Parmesan stirred in at the end makes the sauce even creamier. This is especially nice if you are serving it for guests or bringing it to a potluck.
Sneak in more vegetables: Sliced mushrooms or chopped sun-dried tomatoes can be added after the sausage browns for a heartier version. If you do this, cook them for a couple of minutes before adding the sauce so they soften nicely.
Helpful cooking tip: Keep the heat at a gentle simmer once the gnocchi and sauce go into the pan. If the sauce boils too hard, it can thicken too quickly before the gnocchi have a chance to become tender.
For picky eaters: If spinach is a hard sell at your table, chop it finely before stirring it in so it blends more quietly into the sauce. You can also serve a portion plain first, then stir spinach into the rest of the skillet.
