Ingredients
Equipment
Method
Brown the sausage
- Heat a large skillet over medium-high heat. Brown the Italian sausage until cooked through, then drain and set aside.
Build the creamy sauce
- In the same skillet, add the minced garlic and chopped sun-dried tomatoes along with the sun-dried tomato oil. Sauté for 2 minutes, stirring, until fragrant.
- Pour in the heavy cream, chicken broth, Italian seasoning, and red pepper flakes. Simmer for 4 minutes until slightly thickened.
- Stir in the grated parmesan until melted and the sauce looks smooth and creamy.
Cook and finish
- Cook the potato gnocchi according to package directions. Add the cooked gnocchi directly to the sauce so it gets coated.
- Return the browned sausage to the skillet, then add the baby spinach. Toss until the spinach is wilted.
- Season with salt and pepper to taste. Top with fresh basil and serve.
Notes
Pro tip: Use freshly grated parmesan so it melts smoothly into the cream; if the sauce thickens too much, loosen with a splash of broth at the end. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove with a little broth to revive the texture. Freezing isn’t recommended for the creamiest result, but if needed you can freeze for up to 1 month and reheat slowly. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly less thick).