Creamy Sun-Dried Tomato Gnocchi with Sausage, Goat Cheese and Spinach

a dutch oven skillet filled with sun-dried tomato gnocchi with a bowl of garlic, a glass of white wine on a blue background

5 from 3 votes

Creamy Sun-Dried Tomato Gnocchi with Sausage, Goat Cheese and Spinach

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!

Prep Time10

Cook Time25

Course: dinner

Cuisine: Italian

Servings:

Calories: 621kcal

Author: Leigh Anderson

Ingredients

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

Instructions

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!

Notes

Ingredient Notes and Substitutions:

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!

Storing and Re-heating Leftovers:

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.

Equipment:

Enameled Skillet | Shop all Kitchen Essentials

Nutrition