Ingredients
Equipment
Method
Brown sausage
- Heat a large skillet over medium-high heat and add Italian sausage. Cook until browned, then drain and set aside.
Build the sun-dried tomato sauce
- In the same skillet, sauté garlic and sun-dried tomatoes in the sun-dried tomato oil for 2 minutes. Stir until fragrant with light sizzling.
- Add heavy cream, chicken broth, Italian seasoning, and red pepper flakes, then bring to a simmer. Simmer for 4 minutes, keeping a steady bubble around the edges.
- Stir in parmesan until melted and the sauce looks smooth. The sauce should thicken slightly as it coats the back of a spoon.
Cook gnocchi and finish
- Cook potato gnocchi according to package directions. Then add the cooked gnocchi directly to the sauce.
- Return the browned sausage to the skillet, then add baby spinach. Toss until the spinach wilts, 1-2 minutes.
- Season with salt and pepper to taste, then top with fresh basil. Serve immediately while the sauce is creamy.
Notes
Pro tip: simmer the sauce until it thickens slightly before adding gnocchi, so it clings instead of pooling. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove with a splash of broth or cream if needed. Freezing isn’t recommended because the cream sauce can separate when thawed. For a lighter swap, use half-and-half instead of heavy cream and add parmesan off-heat to reduce separation.