Description
This creamy one pan gnocchi with sausage and zucchini is a comforting and flavorful meal perfect for busy weeknights. Italian sausage is browned with onions and garlic, then simmered with zucchini, diced tomatoes, and tender potato gnocchi. Baby spinach, fresh basil, heavy cream, and Parmesan cheese finish the dish for a rich and satisfying dinner all made in one pan.
Ingredients
Scale
Sausage and Vegetable Base
- 16 ounces sweet or mild Italian sausage
- 1 cup diced onion (about 1 medium onion)
- 2 cloves garlic, minced
- 16 ounces (1 large or 2 medium) zucchini, quartered and cut into ½ inch pieces (about 3 cups)
Main Ingredients
- 1 can (28 ounces) diced tomatoes, undrained
- ¼ cup water
- 16 ounces potato gnocchi
- 5 ounces baby spinach leaves
- ½ cup chopped fresh basil, plus more for topping
Dairy
- ½ cup heavy cream
- ¼ cup shredded Parmesan cheese, plus additional for serving
Instructions
- Brown the sausage and onions: In a 5 to 6 quart Dutch oven over medium heat, brown the Italian sausage and diced onion, breaking up large pieces of sausage with a spoon. Cook until the sausage is no longer pink and the onions are beginning to soften, about 5 to 6 minutes.
- Sauté zucchini and garlic: Add the quartered and chopped zucchini along with the minced garlic to the pan. Cook for 5 to 6 minutes until the zucchini is starting to soften but still retains some texture.
- Add tomatoes and simmer: Pour in the undrained diced tomatoes and ¼ cup of water. Bring the mixture to a simmer to meld the flavors together.
- Cook the gnocchi: Stir in the potato gnocchi, combining well. Cover the pan, reduce the heat to low, and simmer uncovered for 6 to 7 minutes or until the gnocchi is tender, stirring occasionally to prevent sticking.
- Incorporate greens and cream: Stir in the baby spinach leaves and chopped fresh basil until the spinach begins to wilt. Then stir in the heavy cream and shredded Parmesan cheese. Turn off the heat and cover the pan. Let it sit for 5 minutes to thicken and develop creamy flavors.
- Finish and serve: Stir the gnocchi mixture well to combine before serving. Taste and adjust seasonings with salt and pepper if needed. Serve in shallow pasta bowls topped with extra shredded Parmesan cheese and fresh basil for garnish.
Notes
- This dish is a great weeknight dinner option that’s both easy and loaded with comforting creamy flavors.
- Use sweet or mild Italian sausage according to your flavor preference.
- Fresh basil adds a wonderful bright note but can be substituted with dried if needed—reduce quantity accordingly.
- Make sure to stir occasionally while cooking gnocchi to avoid sticking and ensure even cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1.75 cups
- Calories: 521 kcal
- Sugar: 7 g
- Sodium: 921 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 83 mg
