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Creamy Chicken Sausage Gnocchi Skillet - A Cozy, One-Pan Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound potato gnocchi (shelf-stable or refrigerated)
  • 12 ounces chicken sausage (pre-cooked; sliced into coins)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3–4 cloves garlic, minced
  • 1 cup cherry or grape tomatoes, halved (or a 14.5-ounce can diced tomatoes, drained)
  • 2 cups baby spinach (or kale, chopped)
  • 3/4 cup chicken broth
  • 3/4 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup grated Parmesan, plus more for serving
  • 1 teaspoon Italian seasoning
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Brown the sausage: Heat the olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook 3–4 minutes, turning once, until lightly browned. Transfer to a plate and keep warm.
  2. Sauté the aromatics: In the same skillet, add the onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  3. Deglaze and simmer: Pour in the chicken broth, scraping up any browned bits. Stir in the Italian seasoning and crushed red pepper flakes, if using. Bring to a gentle simmer.
  4. Add the gnocchi: Stir in the gnocchi and tomatoes. Cover and cook 3–4 minutes, stirring once or twice, until the gnocchi is tender and floating and the tomatoes begin to soften.
  5. Make it creamy: Reduce the heat to low. Stir in the heavy cream and Parmesan. Simmer 2–3 minutes, stirring often, until the sauce thickens slightly.
  6. Fold in greens and sausage: Add the spinach and the browned sausage. Cook 1–2 minutes, just until the spinach wilts and the sausage is heated through. Taste and season with salt and black pepper.
  7. Finish and serve: Remove from heat. Let the skillet sit for a minute to thicken. Top with extra Parmesan and chopped basil or parsley. Serve hot.