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- 400g potato gnocchi - 250g Italian sausage, casings removed - 1 small onion, finely chopped - 2 garlic cloves, minced - 1 can (400g) diced tomatoes - 1 cup kale, chopped (or spinach) - 1/2 cup heavy cream - 1 teaspoon dried oregano - Salt and pepper to taste - Olive oil for cooking - Fresh basil leaves for garnish - Grated Parmesan cheese for serving Using fresh ingredients makes a big difference in taste. Choose high-quality Italian sausage for rich flavor. Fresh vegetables, like onion and garlic, boost the dish's aroma. For the greens, fresh kale or spinach adds color and nutrition. When selecting canned tomatoes, pick ones with no added sugar or preservatives. The heavy cream should be rich and thick to create a creamy sauce. Lastly, freshly grated Parmesan cheese enhances flavor, so skip the pre-grated option. If you want a lighter version, use half-and-half instead of heavy cream. For a spicier kick, try hot Italian sausage. If you cannot find potato gnocchi, you can use store-bought or homemade gnocchi made from other ingredients, like ricotta. Need a veggie option? Swap the sausage for lentils or mushrooms for a hearty bite. You can replace kale with spinach, swiss chard, or even arugula for a different taste. {{ingredient_image_1}} To start, gather all your ingredients. Here’s what you need: - 400g potato gnocchi - 250g Italian sausage, casings removed - 1 small onion, finely chopped - 2 garlic cloves, minced - 1 can (400g) diced tomatoes - 1 cup kale, chopped (or spinach) - 1/2 cup heavy cream - 1 teaspoon dried oregano - Salt and pepper to taste - Olive oil for cooking - Fresh basil leaves for garnish - Grated Parmesan cheese for serving Chop the onion and mince the garlic before you begin cooking. This prep will make the cooking process smooth and quick. 1. Heat a drizzle of olive oil in a large skillet over medium heat. 2. Add the chopped onion and sauté for about 3-4 minutes. You want the onions to be soft and translucent. 3. Next, add the minced garlic and cook for one more minute. This will create a lovely aroma. 4. Now, add the Italian sausage to the skillet. Use a spoon to break it up as it cooks. Brown it for about 5-7 minutes until fully cooked. 5. Stir in the diced tomatoes, with their juices, and the dried oregano. Bring it to a gentle simmer. Let it cook for about 5 minutes to blend the flavors. 6. Add your chopped kale or spinach next. Allow it to wilt for about 2 minutes. 7. Reduce the heat to low and mix in the heavy cream. Stir well and let it heat through for another 2-3 minutes. 8. Meanwhile, cook the potato gnocchi in boiling salted water. Follow the package instructions, usually taking 2-3 minutes until they float. 9. Drain the gnocchi and add them to the sausage and tomato mixture. Toss gently to coat them in the sauce. Season with salt and pepper to taste. 10. Finally, remove the skillet from heat. Serve hot, garnished with fresh basil and a sprinkle of grated Parmesan cheese. Serve this dish warm in bowls. It looks beautiful with fresh basil on top. The grated Parmesan adds a nice touch, too! This Tuscan sausage gnocchi pairs well with a crisp green salad or some crusty bread for a satisfying meal. Enjoy the wonderful flavors! When making Tuscan sausage gnocchi, start with a hot skillet. Heat olive oil before adding onions. This helps the onions cook evenly. Sauté until they are soft and clear. This step builds a great base. Next, add garlic. Cook it just until you smell that lovely aroma. This keeps the garlic from burning, which can make it taste bitter. Brown the Italian sausage well. This gives it flavor. Use a wooden spoon to break it up. Cook for about 5-7 minutes until it's no longer pink. After that, stir in the diced tomatoes. Don't forget to include those juices; they pack flavor. Let the mixture simmer for a few minutes. This helps the ingredients blend well. You might want to adjust the taste. If you like it spicy, add red pepper flakes when you cook the sausage. For a deeper flavor, add more oregano or fresh herbs. Taste the dish as you cook. This way, you can add salt and pepper just right. If you want creaminess, ensure you mix in the heavy cream slowly. This keeps the dish from getting too thick. Presentation matters! Use a large bowl for serving. It makes the dish look inviting. When you serve, add fresh basil on top for color and aroma. A sprinkle of grated Parmesan cheese adds richness. You can also drizzle a little olive oil for extra flavor. Serve it hot, and enjoy every bite! Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the dish's flavor. Always opt for fresh basil and vibrant greens. Don’t Overcook Gnocchi: Gnocchi should be cooked until they float in the boiling water. Overcooking can lead to a mushy texture. Variations of Greens: While kale is traditional, feel free to substitute with spinach or even arugula for a different taste profile. Make it Creamy: For a richer sauce, add more heavy cream or even a splash of white wine before serving. {{image_2}} You can make a tasty vegetarian version of Tuscan sausage gnocchi. Instead of using Italian sausage, try crumbled tempeh or lentils. Both options add protein and texture. For flavor, add smoked paprika or fennel seeds. These spices will give a nice depth to your dish. You can also increase the garlic for extra flavor. If you want to change the sauce, you can use a pesto base. Mix basil pesto with cream for a rich twist. This will give a fresh taste that pairs well with gnocchi. You can also add sun-dried tomatoes for a tangy kick. Another option is to use a light tomato sauce mixed with vegetable broth. This keeps the dish lighter while still delicious. Seasonal greens can elevate your gnocchi dish. In spring, use fresh peas or arugula. They add a crisp bite and bright color. In summer, try zucchini or Swiss chard. Both add great flavor and texture. In fall, you can add butternut squash or Brussels sprouts. They bring a sweet earthiness that balances the dish. In winter, kale or collard greens work well. They are hearty and pair perfectly with the creamy sauce. To keep your Tuscan sausage gnocchi fresh, store leftovers in an airtight container. Let the dish cool to room temperature before sealing. Store it in the fridge for up to three days. This way, the flavors stay bright and tasty. When you’re ready to enjoy your gnocchi again, reheat it gently. Place it in a skillet over low heat. Add a splash of water or cream to keep it moist. Stir occasionally until it’s warmed through. You can also use the microwave. Heat it in short intervals, stirring in between, until hot. If you want to save some for later, freezing is a great option. Cool it completely and place it in a freezer-safe container. It can last for up to two months in the freezer. For the best taste, thaw it overnight in the fridge before reheating. You can use half-and-half or whole milk mixed with butter. This makes a creamy sauce. If you need a vegan option, use coconut milk or cashew cream. These alternatives still give a nice texture. Yes, homemade gnocchi works great! In fact, homemade gnocchi can be even more delicious. Just ensure they are cooked right. Fresh gnocchi adds a personal touch to the dish. To keep gnocchi intact, use plenty of salt in boiling water. Do not overcrowd the pot. Cook them until they float, then remove them gently. This helps them stay firm and tasty. This blog post covered key ingredients, cooking steps, and helpful tips for making gnocchi. You learned about quality ingredients and substitutions, ensuring your dish turns out great. We explored best practices and tasty variations for all diets. You now have proper storage methods and answers to common questions. Cooking gnocchi can be fun and rewarding. Use these insights to create your perfect dish. Enjoy every bite!

Tuscan Sausage Gnocchi

A hearty and flavorful dish featuring potato gnocchi, Italian sausage, and fresh greens in a creamy tomato sauce.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 400 g potato gnocchi
  • 250 g Italian sausage, casings removed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 400 g diced tomatoes, canned
  • 1 cup kale, chopped (or spinach)
  • 1 2 heavy cream
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for cooking Olive oil
  • for garnish Fresh basil leaves
  • for serving Grated Parmesan cheese

Instructions
 

  • In a large skillet, heat a drizzle of olive oil over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.
  • Add the garlic and cook for another minute until fragrant.
  • Add the Italian sausage to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes.
  • Stir in the diced tomatoes along with their juices and the dried oregano. Bring to a simmer and let cook for 5 minutes to meld the flavors.
  • Add the chopped kale (or spinach) and let it wilt for about 2 minutes.
  • Reduce the heat to low and stir in the heavy cream, mixing well to combine. Allow it to heat through for another 2-3 minutes.
  • Meanwhile, cook the potato gnocchi in boiling salted water according to package instructions (usually about 2-3 minutes or until they float). Drain well.
  • Add the cooked gnocchi to the sausage and tomato mixture, gently tossing to coat the gnocchi in the sauce. Season with salt and pepper to taste.
  • Remove from heat and serve immediately, garnished with fresh basil and sprinkled with grated Parmesan cheese.

Notes

Feel free to substitute kale with spinach if preferred.
Keyword creamy, gnocchi, Italian, sausage, tomato