Creamy Gnocchi with Spinach and Sausage (Printable Version)

Pillowy gnocchi in creamy sauce with wilted spinach and savory halal sausage. Rich, satisfying comfort food perfect for weeknight dinners.

# What You Need:

→ Gnocchi

01 - 17.6 oz potato gnocchi, store-bought or homemade

→ Sausage & Vegetables

02 - 10.6 oz halal beef or chicken sausage, sliced
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 5.3 oz baby spinach, washed

→ Cream Sauce

07 - 6.8 fl oz heavy cream
08 - 2 fl oz milk
09 - 1.8 oz grated Parmesan cheese
10 - 1/2 teaspoon dried Italian herbs
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of ground nutmeg, optional

→ Garnish

13 - Extra grated Parmesan cheese
14 - Freshly ground black pepper

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, approximately 2-3 minutes. Drain and set aside.
02 - While the gnocchi cook, heat olive oil in a large skillet over medium heat. Add the sliced halal sausage and cook for 3-4 minutes until browned. Remove sausage and set aside.
03 - In the same skillet, add chopped onion and cook until soft and translucent, approximately 3 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Add the baby spinach and cook, stirring constantly, until wilted, 1-2 minutes.
05 - Pour in the heavy cream and milk, stirring to combine. Bring to a gentle simmer.
06 - Stir in the grated Parmesan, dried Italian herbs, salt, pepper, and nutmeg. Simmer for 2-3 minutes until the sauce reaches desired consistency.
07 - Return the browned sausage to the skillet, followed by the cooked gnocchi. Toss gently to coat evenly in the sauce and heat through for 2 minutes.
08 - Transfer to serving dishes immediately. Garnish with extra grated Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • The sauce creates this silky coating that clings perfectly to each gnocchi, giving you that restaurant-quality bite without the fussy techniques.
  • It comes together in about 30 minutes, but somehow tastes like it simmered all day, which has saved me countless times when unexpected guests arrive.
02 -
  • Never rinse the gnocchi after cooking, as the starches on the outside help the sauce cling beautifully to each dumpling.
  • The sauce might look too thin at first, but it thickens significantly as it cools slightly, so have faith and resist the urge to keep reducing it.
03 -
  • Reserve about a half cup of the starchy gnocchi cooking water before draining, as a splash can help loosen the sauce if it becomes too thick after sitting.
  • Grate a little fresh nutmeg directly into the sauce rather than using pre-ground for a more aromatic, complex flavor that elevates the entire dish.

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