5 from 96 votes
Creamy Sausage Gnocchi
Creamy Sausage Gnocchi combines browned Italian sausage and sautéed onion with cauliflower gnocchi simmered in a flavorful broth of beef stock and tomato sauce, enriched with spinach, heavy cream, and Parmesan cheese. This dish offers a hearty, slightly creamy texture with savory and herbal notes from Italian seasoning and fresh basil garnish.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casing removed
- ½ onion diced, medium sweet
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 2 cups beef stock
- 1 (8-ounce) can tomato sauce
- 24 ounces cauliflower potato gnocchi
- 4 cups baby spinach chopped
- ¼ cup heavy cream
- ¼ cup Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup basil leaves
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and onion, and cook until sausage has browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Gradually whisk in beef stock and tomato sauce. Stir in gnocchi. Bring to a boil; reduce heat and simmer until reduced and slightly thickened, and the gnocchi is cooked through, about 6-8 minutes.
- Stir in spinach and heavy cream until the spinach has wilted, about 1-2 minutes.
- Stir in Parmesan; season with salt and pepper, to taste.
- Serve immediately, garnished with basil, if desired.
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