Creamy One Pan Gnocchi with Sausage and Zucchini

5 from 3 votes

A steaming bowlful of creamy one pan gnocchi with sausage and zucchini is just what you need for dinner this week. Easy to make and oh, so good!

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Cuisine: American

Servings:

1 pound sweet or mild Italian sausage (use hot Italian sausage, if you prefer)
1 cup diced onion (about 1 medium onion)
2 cloves garlic, minced
16 oz. (1 large or 2 medium) zucchini, quartered and cut into ½ inch pieces (about 3 cups)
1 can (28 ounces) diced tomatoes, undrained (see note)
¼ cup water
1 pkg. (16 ounces) potato gnocchi (shelf stable or refrigerated)
1 pkg. (5 ounces) baby spinach leaves
½ cup chopped fresh basil, more for topping if desired
½ cup heavy cream
¼ cup shredded Parmesan cheese, additional for serving

In a 5 to 6 quart Dutch oven, over medium heat, brown sausage and onion, breaking up large pieces of sausage. Cook until sausage is no longer pink and onions are beginning to soften, about 5 to 6 minutes.
1 pound sweet or mild Italian sausage, 1 cup diced onion
Add zucchini and garlic to the skillet, and cook for 5 to 6 minutes, or until zucchini is beginning to soften.
2 cloves garlic, minced, 16 oz. (1 large or 2 medium) zucchini, quartered and cut into ½ inch pieces
Add tomatoes and ¼ cup water to the pan, and bring to a simmer.
1 can (28 ounces) diced tomatoes, undrained, ¼ cup water
Add gnocchi, stirring to combine. Cover pan, reduce heat to low, and simmer for 6 to 7 minutes or until gnocchi is tender, stirring occasionally.
1 pkg. (16 ounces) potato gnocchi
Stir in spinach and basil until spinach begins to wilt. Stir in heavy cream and Parmesan. Turn heat off and cover pan for 5 minutes. Stir well before serving.
1 pkg. (5 ounces) baby spinach leaves, ½ cup chopped fresh basil, more for topping if desired, ½ cup heavy cream, ¼ cup shredded Parmesan cheese, additional for serving
Taste and adjust seasonings if necessary. Scoop into shallow pasta bowls, topped with additional shredded Parmesan cheese and fresh basil, if desired.

Tomatoes: Fresh tomatoes (3½ cups) can be substituted for the canned diced tomatoes.
Gluten-free: There are several brands of gluten-free gnocchi if you are on a gluten-free diet.
Storage: Cover leftover gnocchi and refrigerate for up to 3 days. To reheat, microwave at medium power until warm or gently warm in a skillet. Try not to overheat leftovers because that can cause the creamy sauce to separate.
Recipe adapted from Martha Stewart Living magazine.

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