Comfort food at its best, Creamy Sun-Dried Tomato Gnocchi with Sausage, Goat Cheese and Spinach is sure to become a family favorite! This easy weeknight worthy meal comes together in about 30 minutes with minimal dishes and maximum satisfaction!
If you’ve been following the blog for a while you know I love a creamy, “tomatoey” pasta and this sun-dried tomato gnocchi is no exception! Store-bought potato gnocchi makes this recipe a breeze! While I was recipe testing I was very surprised by how light and fluffy they were. They’re the perfect pairing for decadent, creamy sun-dried tomato sauce, crumbled Italian sausage and wilted spinach!
Most of the ingredients in this recipe are pantry staples and all together this meal is ready in about 30-minutes! For the sauce, I used fire-roasted tomatoes, I think it adds a nice slightly smokey flavor, but you can really use any canned tomatoes. No need to make a special trip to the grocery store!
Serve Creamy Sun-Dried Tomato Gnocchi alongside one of these great recipes:
Ingredients You’ll Need:
All you need to make this recipe is a few simple ingredients: sun-dried tomatoes, fire-roasted canned tomatoes, mild Italian sausage, store-bought potato gnocchi, garlic, onion, oregano, chili flakes (optional), a splash of cream and goat cheese.
Feeling ambitious? You could always make your own gnocchi from scratch! Check out this recipe: Homemade Potato Gnocchi
Recipe Step by Step:
Step 1. Cook the Gnocchi
This recipe is so simple and comes together in 30-minutes! First, cook the gnocchi according to the instructions on the package. Reserve 1-cup of the cooking liquid before draining.
Step 2. Make the Sauce
In a large skillet, (I used my favorite Lodge Enamel Skillet) brown the sausage, onion and garlic. Blend the canned tomatoes, sun-dried tomatoes and cream together until mostly smooth. Add the mixture to the skillet along with the pasta water, salt and dried oregano. Bring to a simmer and cover.
Last, add the gnocchi, spinach and goat cheese. Stir to combine! Divide between bowls and serve right away!
FAQs and Expert Tips
Yes! Just be sure to follow the cooking instructions on the package before adding it to the sauce.
Leftover gnocchi can be stored in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.
Absolutely! You can use chicken, pork or plant-based sausage in this recipe.
Check Out More Great Recipes:
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Creamy Sun-Dried Tomato Gnocchi with Sausage, Goat Cheese and Spinach
- 1 16 oz package potato gnocchi
- 3 tbsp olive oil
- 1 lb mild Italian sausage pork or chicken, casings removed
- 1/2 yellow onion diced
- 3 cloves garlic grated or minced
- 1 tsp crushed red pepper flakes
- 2 tsp dried oregano
- 1 14.5 oz can fire-roasted tomatoes
- 1 8 oz jar oil-packed sun-dried tomatoes drained
- 1/4 c heavy cream
- 2 heaping cups baby spinach
- 4 oz goat cheese
- Cook the gnocchi according to the instructions on the package. Reserve 1-cup of the cooking water before draining.
- Place a large high-sided skillet or dutch oven over medium-high heat. Add the olive oil, then the sausage. Cook the sausage for about 5 minutes, breaking it up into pieces with the back of a spoon, then add the chopped onion, garlic and chili flakes.
- In a blender or food processor, blend the canned tomatoes, sun-dried tomatoes and cream together until mostly smooth then pour the mixture into the skillet with the sausage and onion. Cook for 5 minutes, stirring frequently then add the reserved gnocchi cooking water and a generous pinch of salt. Bring to a simmer.
- Once simmering, add the oregano, then place a tilted lid on top (to allow steam to escape while blocking splatter) and turn the heat down to low. Let the sauce simmer for 10 minutes.
- Last, add the gnocchi to the sauce, followed by the spinach and crumbled goat cheese. Fold everything together. Taste and season with salt as needed. Divide between bowls and serve!
- Gnocchi: I used store-bought gnocchi from the pasta aisle of the grocery store. You could also use a gluten-free version or even cauliflower gnocchi.
- Fire-Roasted Tomatoes: I used fire-roasted tomatoes, I think it adds a nice slightly smokey flavor, but you can really use any canned tomatoes. No need to make a special trip to the grocery store!
- Sausage: Pork, chicken or even a vegetarian sausage would work just fine. I recommend mild Italian but if you like a little extra heat you could so with spicy.
- Cream: You really just need a little bit of cream to cut the acidity of the sauce. A good dairy-free alternative would be full-fat coconut milk.
- Spinach: Chopped kale or Swiss chard will also work!
- Leftover gnocchi can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.