tuscan gnocchi

This creamy Tuscan sausage gnocchi is the ultimate comfort food! Italian sausage, sun-dried tomatoes, spinach, garlic, cream, and fresh basil make the most amazing sauce.

Creamy Tuscan Sausage Gnocchi

Italian sausages (crumbled)

garlic (minced)

chicken broth

heavy/whipping cream

lemon juice

sun-dried tomatoes

potato gnocchi

(packed) fresh baby spinach

parmesan cheese

basil (optional) (to taste)

Salt & pepper (to taste)

Take the sausage meat out of the casings and crumble it into a deep skillet. Sauté the sausage over medium-high heat, breaking it up as you go along, until browned (about 5-7 minutes).

Stir in the garlic and cook for about 30 seconds.

Add the chicken broth, cream, lemon juice, sun-dried tomatoes, and gnocchi to the pan. Give it a good stir.

Reduce the heat to medium and cover the pan. Cook for 5 minutes.

Give the gnocchi a stir and then add in the spinach. Cover the pan again for 1-2 minutes until the spinach has wilted.

Stir in the parmesan and basil (if using). Ensure the gnocchi is cooked through and the sauce is thickened to your liking (cook for another minute or two if necessary). Season with salt &amp; pepper to taste and serve immediately.

An easy but full-flavored meal with pillowy gnocchi, tender spinach, tangy sun-dried tomatoes, butter, and garlic. You'll love that it's all made in one pan in about 15 minutes.

Creamy Tuscan Gnocchi

butter

heavy cream

potato gnocchi (uncooked)

oil-packed sun-dried tomatoes (julienne style)

freshly-grated Parmesan cheese

kosher salt and black pepper

baby spinach

basil (optional garnish)

Melt butter in a large skillet over medium heat. (Use a skillet with a lid.) Add garlic and cook for 30-60 seconds, just until fragrant, then stir in the cream and broth.

Bring the mixture to a gentle simmer, then stir in the gnocchi and sun-dried tomatoes. Cover the skillet and cook for 4 minutes, untouched.

Uncover the pan, stir well, and test a gnocchi. Continue to cook, uncovered, stirring frequently, until the gnocchi is tender and the sauce slightly thickened.

When the gnocchi is tender, stir in the spinach, Parmesan, and lemon juice. Season with salt, pepper, and more lemon juice to taste. (I usually start with 1/2 teaspoon salt and 8-10 cranks of black pepper, but this will vary to your preference.) Once the spinach has wilted, remove pan from the heat.

Garnish with fresh basil and more Parmesan, as desired. Serve and enjoy!

This Tuscan vegan gnocchi recipe is so easy to make and packed with flavor. It&#039;s the perfect plant-based dinner recipe when you&#039;re in a pinch and is ready in under 30 minutes!

Tuscan Vegan Gnocchi

garlic

olive oil

white wine (I used pinot grigio)

cashew cream (click

vegetable broth

tomato paste

tomatoes

Italian seasoning

oregano

thyme

salt (or more, to taste)

black pepper

red pepper flakes

gnocchi

basil

kale

saute garlic

Add the garlic and olive oil to a skillet and saute over low heat for a few minutes until just slightly golden brown.

add wine

Add in the white wine and simmer until it has reduced by half.

whisk together

Add in the cashew cream, vegetable broth and tomato paste. Whisk together.

add spices

Add in the sundried tomatoes, italian seasoning, oregano, thyme, salt, pepper and red pepper flakes. Whisk together,

boil and add gnocchi

Bring to a very low boil, then add in the gnocchi. Keep heat low and let simmer in the sauce until the gnocchi is cooked through, stirring occasionally to prevent burning.

add more broth

Depending on the type and brand of gnocchi you used, you may need to add in a splash more broth so the gnocchi can cook fully.

add in kale, serve

Give everything a good stir, then mix in the kale and stir until wilted. Stir through the vegan parm, then garnish with fresh basil. Enjoy!

So good and quick will be making this often. I followed the recipe but, added some walnut/ mushroom meat I made and y’all got a winner right here. I love being vegan trying out different foods so next time I’ll remember the cheese LOL. Thanks for sharing

Loved it!! I made it twice, the 2nd time I used 2 packages of cauliflower gnocchi &amp; omitted the salt. It worked great! I think because my cashew cream had salt, the 1st time around was a little too salty. Will be adding this into my regular rotation!

Very easy and oh so delicious!  Wonderful recipe!

i have never left a review on a recipe before but i enjoyed this so much! i made the cashew cream recipe too and it worked perfectly :) didn’t have any kale or something to substitute but wow this is so yummyyyy also i added diced onions in the beginning

Thank you for the recipe—this was so delicious! Is there any way to add some kind of bean for more protein? I'm not sure what kind could work.

This was an incredible recipe. I’ll make it again and again!

Delicious! My husband is allergic to nuts so I used coconut instead of cashew cream. We both loved it.

Absolutely delicious!! We loved it. Quick and easy was an added bonus.

Another incredible recipe from EWC.  I made the meal as is, no substitutions or deviations.  The cashew cream recipe was easy and came together quickly.  Requires almost no chopping prep (just garlic, tomatoes, kale... and basil if you want), very few dishes, and one pot to cook.  A lovely weeknight meal.

Creamy Chicken and Gnocchi is a delicious one-skillet pasta meal with sundried tomatoes and spinach that you can make in under half an hour.

Creamy Chicken and Gnocchi

olive oil oil

chicken breast (about 2 breasts, cut into ¾ – 1 inch pieces)

italian seasoning

salt

chicken stock

heavy cream (double cream in the UK)

smoked paprika

sundried tomatoes (chopped)

baby spinach leaves

In a skillet (I used 12 inch stainless steel), over medium high heat, heat oil then add the chicken, and season with italian seasoning, salt and pepper and cook for 4-5 minutes. Use an instant read thermometer to cook the chicken to an internal temperature of 165°F/74°C. Remove the fully cooked chicken onto a plate and set aside.

In the same pan, melt butter and add garlic. Cook for 30 seconds or until fragrant. Deglaze the pan with chicken stock, and scrape off the bits stuck to the bottom of the pan with a wooden spoon (lots of flavor!).

Add heavy cream, and drop the gnocchi, allow to simmer for 5 minutes. The sauce will reduce and thicken, and the gnocchi will be tender and done.

Lower the heat to medium-low, add smoked paprika, sundried tomatoes, and parmesan cheese. Stir to combine.

Then add the spinach, and stir again to combine and wilt the spinach (add a splash of water if needed to loosen the sauce).

Add the chicken back in and stir. Remove from heat, and serve immediately.

Made this today and it was so easy and so good! Added some red pepper flakes but other than that didn't alter the recipe. This is a new favorite!

Delicious! Definitely will be doing this recipe again!

this was so easy to make for a college kid on a budget! absolutely delicious! thank you so much!

Awesome! Made it for Friday dinner for my wife and I! We loved it! Very easy recipe! Will do again.  I’ll try to beat her to the leftover for lunch tomorrow.

Quick, simple and delicious.  All my family loved this, definitely do it again.

Made this recipe &amp; it came out delicious! My husband loved it, can’t wait to make it again. I would just need to make extra sauce &amp; more creamy.

I really like this recipe. Can you freeze this dish?

Very easy and yummy!  Similar to a chicken paprikash!

https://content.jwplatform.com/videos/KYVrIoDf.mp4

Top 4 tuscan gnocchi recipes from across the web

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Creamy Tuscan Sausage Gnocchi

Creamy Tuscan Gnocchi

Tuscan Vegan Gnocchi

Creamy Chicken and Gnocchi

Top 4 tuscan gnocchi recipes from across the web

The most viewed tuscan gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Tuscan Sausage Gnocchi

Creamy Tuscan Gnocchi

Tuscan Vegan Gnocchi

Creamy Chicken and Gnocchi

The most viewed tuscan gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine