I’ve got a cozy, flavorful dinner for you that feels like a giant hug and is made right in one skillet. There’s tender gnocchi and juicy chicken sausage involved, plus a creamy tomato sauce that will have you doing backflips with joy.
This easy one pan tomato gnocchi with chicken sausage is one of those recipes that came together as I was craving something hearty and nourishing. I’ve been super into these skillet pasta recipes lately ever since I made this One Pan Tomato Basil Baked Orzo, and I thought, why not mix it up with my very first recipe using gnocchi?!
You’ll get a lovely boost of veggies in this chicken sausage gnocchi from a few cups of fresh spinach, and you know I included plenty of ways to customize this dish and really make it your own.
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What is gnocchi?
Gnocchi isn’t just your average pasta dough ball. It’s actually an Italian-style dumpling made with flour, potato, and egg to hold it all together! These little dumplings have a soft, pillowy texture and ridges that make the perfect base for literally any type of sauce.
Everything you’ll need to make this one pan tomato gnocchi
This is the easy, savory, veggie and protein-packed dinner you’ve been dreaming of. The cute little gnocchi simmer right in the creamy tomato sauce for bursts of flavor in every bite. Here’s what you’ll need to make this one pan meal:
- Chicken sausage: cook down your fav chicken sausage for a lovely protein boost. I like Italian or spicy Italian chicken sausage!
- For the sauce: that creamy tomato sauce is made with a shallot, garlic, Italian seasoning, salt, tomato paste, low-sodium chicken broth, and heavy cream.
- Gnocchi: it’s my very first recipe using gnocchi on my site and OMG I’m obsessed. You can use cauliflower gnocchi from Trader Joe’s to keep this dish gluten-free!
- Spinach: we’re adding tons of fresh spinach to this chicken sausage gnocchi to get those greens in.
- Cheese: don’t forget the grated parmesan cheese for savory, salty goodness.
- Basil: top it all off with fresh basil because fresh herbs = life.
Make this tomato gnocchi your own
There are a few super easy ways you can customize this creamy tomato gnocchi:
- Make it vegetarian. Simply omit the chicken sausage and use vegetable broth. Feel free to add a can of rinsed, drained chickpeas, white beans, or butter beans for more protein! Just toss them in at the end or cook them with the gnocchi.
- Go gluten free. As I mentioned above, you can use cauliflower gnocchi to keep this dish gluten-free.
- Try it dairy free. Use a can of full-fat coconut milk and your favorite vegan/dairy-free cheese (or omit the parmesan cheese).
- Pick your veggies. I like to add a boost of greens with lots of fresh spinach, but you could also add frozen peas!
Looking to try a new protein?
You can easily swap the chicken sausage for:
Simply cook the protein completely in your skillet and follow the recipe just like you would with the chicken sausage.
Serve this tomato gnocchi with delicious sides
Storing tips
You can store any leftover chicken sausage gnocchi in an airtight container in the refrigerator for up to 4-5 days. Simply reheat in the microwave.
More one pan meals you’ll love
Get all of my one pan meals here!
I hope you love this creamy tomato gnocchi with chicken sausage! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
One Pan Creamy Tomato Gnocchi with Chicken Sausage
Creamy one pan tomato gnocchi with protein-packed chicken sausage and a boost of veggies from fresh spinach. This comforting, easy tomato chicken sausage gnocchi takes just 30 minutes to cook for the perfect weeknight dinner the whole family will love!
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 4 to 5 chicken sausages, sliced (I like Italian or Spicy Italian!)
- 1 shallot, diced
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning or dried oregano
- 1 teaspoon kosher salt, divided
- ¼ cup tomato paste
- 1 ¾ cups low-sodium chicken broth, plus more as needed
- ½ cup heavy cream or full fat coconut milk
- 1 pound gnocchi (or cauliflower gnocchi)
- 3 cups fresh spinach, chopped (or sub 1 cup frozen thawed peas)
- 1-2 ounces grated Parmesan cheese, plus more to garnish
- ¼ cup basil leaves, julienned
Instructions
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Place a large skillet over medium heat and add in the olive oil. Once warm, add in the chicken sausage slices and saute until golden brown, about 3-5 minutes per side. Transfer the sausage to a large plate and set aside.
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Warm an additional tablespoon of olive oil in the same pan over medium heat, then add in the shallots, garlic and ½ teaspoon salt. Cook until shallot is tender, about 3 to 4 minutes. Stir in the Italian seasoning and tomato paste and cook for 1 minute until tomato paste deepens in color, which will allow the flavor to bloom. Slowly stir in the chicken broth, then heavy cream (or coconut milk) and ½ teaspoon salt. Stir in the gnocchi and bring to a gentle simmer. Cook, stirring occasionally, until gnocchi is tender, about 3 to 5 minutes. Finally stir in the spinach and chicken sausage and cook for an additional minute until spinach wilts. Stir in parmesan cheese. If you’d like a more creamy or saucy gnocchi, feel free to add a generous splash or two of chicken broth.
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Finally garnish with basil, extra parm and dig in! This is great with a side of garlic bread for dipping in that delicious sauce.
Recipe Notes
To make this vegetarian: Leave out the chicken sausage and use vegetarian broth.
Nutrition
Serving: 1serving (based on 6)Calories: 391calCarbohydrates: 31.6gProtein: 15.5gFat: 20.5gSaturated Fat: 7.9gFiber: 1.6gSugar: 3.3g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
