Tuscan Gnocchi
This is a lightened-up version of a Tuscan favorite! Pillowy soft Gnocchi is gently tossed in a creamy sauce that consists of broth, cream, sweet sun-dried tomatoes, spinach and chicken sausage. This comforting dish is ready in less than 20 minutes and will have your family asking for seconds!
Why You Should Make This
- Super Quick and Easy: Ready in under 20 minutes.
- Big Flavor, Less Guilt: Lighter take on creamy Tuscan comfort food.
- Packed With Protein and Veggies: Savory chicken, nutrient-rich spinach and sweet, sun-dried tomatoes.
- Crowd Pleasing and Family Friendly: Even the pickiest eaters will love this creamy gnocchi dish!
Ingredients
- 1 Tbsp avocado or olive oil
- 1 small onion, chopped
- 1 Tbsp minced garlic
- 4 chicken sausage links (I used Al Fresco Sweet Italian Style)
- 3 oz bag of sun-dried tomatoes Julienne Cut (I use Bella Sun Luci)
- 32 oz potato gnocchi
- 14 oz can of chicken broth
- 2 Tbsp flour
- 1/2 cup heavy cream
- 2 large handfuls of baby spinach
- 1/3 cup parmesan cheese
- Fresh Basil, chopped
- salt & pepper to taste
Directions:
- Add the oil to a large skillet and heat over medium heat. Add in the onions and garlic and cook for 2-3 minutes.
2. Add in the sausage and sun-dried tomatoes and cook for another 5 minutes or until the sausage starts to brown.
3. While that cooks, boil the gnocchi according to the package (usually 3 minutes.) Drain and set aside.
4. Sprinkle in the flour and then stir in the chicken broth.
5. Add in the spinach, heavy cream and 1/2 cup of freshly shredded parmesan. Season with salt and pepper to taste.
6. Stir until the spinach has wilted and then add in the gnocchi. Gently toss to coat with the creamy sauce.
7. Top with fresh basil the remaining parmesan cheese.
Watch Me Make This Recipe ↓
Tuscan Gnocchi
Ingredients
- 1 Tbsp avocado or olive oil
- 1 small onion, chopped
- 1 Tbsp minced garlic
- 4 chicken sausage links, sliced *I use Al Fresco Sweet Italian Style
- 3 oz bag of sun-dried tomatoes Julienne Cut *I use Bella Sun Luci
- 32 oz potato gnocchi
- 14.5 oz can of chicken broth
- 2 Tbsp flour
- 1/2 cup heavy cream
- 2 large handfuls of baby spinach
- 1/3 cup freshly shredded parmesan cheese
- fresh basil, chopped
- 1 dash salt
- 1 dash pepper
Instructions
- Add the oil to a large skillet and heat over medium heat. Add in the onions and garlic and cook for 2-3 minutes.
- Add in the sausage and sun-dried tomatoes and cook for another 5 minutes or until the sausage starts to brown.
- While that cooks, boil the gnocchi according to the package (usually 3 minutes.) Drain and set aside.
- Sprinkle in the flour and then stir in the chicken broth.
- Add in the spinach, heavy cream and 1/2 cup of freshly shredded parmesan. Season with salt and pepper to taste.
- Stir until the spinach has wilted and then add in the gnocchi. Gently toss to coat with the creamy sauce.
- Top with fresh basil the remaining parmesan cheese.
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