This easy skillet dinner recipe tosses fluffy gnocchi in a creamy sauce with roasted tomatoes and tender baby spinach. Perfect comfort food for a busy weeknight but elegant enough to serve for a simple holiday dinner with its festive red and green color palette!
PREP TIME 10 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 25 minutesminutes
YIELD 4servings
Ingredients
1pint cherry tomatoes
2tbspolive oilplus a drizzle more for the tomatoes
Kosher salt and black pepper
4chicken sausage linkssliced, we used a bourbon apple flavor
Preheat the oven to 425°F. Place a large pot of water over high heat and bring it to a boil. Place a large skillet on the stovetop.
On a baking sheet, toss the cherry tomatoes with a drizzle of olive oil and sprinkle them with a pinch of salt and pepper. Roast them for 10 minutes. If they finish before the gnocchi are ready, simply turn the oven off and leave them inside to keep warm.
Place the remaining 2 tablespoons of olive oil in the skillet over medium-high heat. Add the sliced chicken sausage and chopped onion to the skillet. Cook until the onion is softened and the sausage starts to brown, about 4 - 5 minutes.
Add the garlic, dried Italian herb blend, and the crushed red pepper flakes to the skillet and stir. Cook for 30 seconds or until fragrant.
Add the white wine to the skillet and scrape up the browned bits clinging to the bottom of the pan. Cook until the liquid has reduced by half.
Add a hefty pinch of salt to the now boiling water. Cook the gnocchi according to the package directions, about 2 minutes. Drain and set aside.
Measure the chicken broth in a small measuring cup and whisk in the cornstarch with a fork. Pour the mixture into the skillet and stir. Cook for 1 minute or until the sauce starts to thicken.
Add the heavy cream to the skillet and stir. Add the baby spinach over the top and stir it in. It will look like a lot of spinach but will wilt down quickly. Cook for 2 - 3 minutes or until the spinach has mostly wilted.
Add the gnocchi to the skillet and gently stir to coat in the sauce. Reduce the heat to medium low and warm the gnocchi through. Add the roasted tomatoes over the top and serve with a sprinkle of the grated parmesan cheese.