Creamy Tuscan Gnocchi

Zuppa Toscana but make it a creamy and delicious gnocchi dish.

Nothing screams comfort food more than a hot bowl of creamy gnocchi. Think of this Creamy Tuscan Gnocchi as an extension of my Zuppa Toscana recipe (which if you ask me is the best soup recipe on the site). Soft, pillowy gnocchi tossed in a cheesy Parmesan sauce with flavorful spicy sausage and hearty kale, making this quick and easy dish a must-make. Best part? It’s done in under 30 minutes.

WHY YOU WILL LOVE THIS RECIPE

This is one of those ridiculously easy, on-the-table-in-less-than-30-minutes kind of dishes, perfect for a quick weeknight dinner or when you’re pressed for time. With only 9 ingredients—none of which are out of the ordinary—this Italian-inspired Tuscan gnocchi dish is sure to please any crowd. Despite its simplicity, this recipe delivers big on flavor, proving that an easy meal can still feel indulgent and satisfying.

WHAT YOU’LL NEED FOR CREAMY TUSCAN GNOCCHI

• Potato Gnocchi – No need to grab fresh gnocchi for this dish—it’s all about quick and easy. The shelf-stable gnocchi found in the pasta aisle works perfectly here. However, not all gnocchi is created equal. Some, particularly the cheaper ones, can have an off taste, almost cardboard-like, but it really depends on the brand. If you have a favorite brand, 100% get that one. If your supermarket only carries one brand, don’t hesitate to use it. Personally, my favorite is Delallo, which is available in many major supermarkets and online, and it has a great flavor and texture.
• Spicy Italian Sausage – Loose sausage is preferable for this recipe since it saves you an extra step. If you can’t find loose sausage, you can always use sausage links—just be sure to remove and discard the casing before cooking. This recipe calls for spicy sausage, which I highly, highly recommend. However, if you’re cooking for kids, you can easily substitute it with regular Italian sausage. Personally, I like to use the red Italian sausage (you know the Premio brand). I’ve tested this recipe with homemade spicy Italian sausage, but it didn’t have the same fat content or depth of flavor.
  • Substitution: Don’t eat pork? Want to make this dish a bit healthier? You can absolutely swap the pork sausage for chicken sausage (make sure to use sausage, not ground chicken). Keep in mind that chicken sausage has less fat, so you’ll need to add a drizzle of olive oil before cooking the sausage, as well as before sautéing the onions and garlic.
• Dino Kale – Also known as Lacinato kale, this variety is recognizable by its dark, bumpy leaves that resemble dinosaur skin. It has a slightly earthier flavor and is heartier than the more common curly kale.
  • Substitute: If you can’t find dino kale, you can absolutely substitute it with curly kale, the most common type found in supermarkets.
• Parmesan Cheese – Fresh only!
• Onion – Yellow, white, or Spanish.
• Garlic – Fresh only!
• Heavy Cream – Heavy cream is a must. Not only does it add thickness and rich flavor to the sauce, but it also helps prevent the sauce from breaking during the short time it simmers on low. In case you didn’t know, dairy can break in a sauce if it’s not added correctly (for example, if you add it to a boiling sauce or let it simmer for too long). Thanks to its high fat content, heavy cream is much less likely to break, leaving you with a smooth, velvety sauce rather than a curdled mess.
• Chicken Broth – Use a flavorful chicken broth. I like to make my own using Better than Bouillon, but any flavorful chicken broth will work.
• Flour – Added to make a roux, AP works just fine.

HOW TO MAKE CREAMY TUSCAN GNOCCHI

Sear the Sausage – If your sausage is still in its casing, lightly cut down the length and remove the sausage. Discard the casing. In a pan over medium heat, add a drizzle of olive oil and the loose sausage. Cook for about a minute or two before using a spoon to break it into smaller pieces. I find that a twisting and stabbing (sorry, but it’s true) motion works best.

Once broken into smaller pieces, cook for another 3-4 minutes. Remove the sausage and set it aside, but leave the fat in the pan. Don’t worry if it’s not fully cooked; it will finish cooking when added back later.

Cook the Base – Add the onions and garlic to the pan. Cook until soft and fragrant, approximately 2-3 minutes. If the sausage didn’t release enough fat, feel free to add a drizzle of olive oil before the next step—only add it if needed. Stir in the flour and mix with the onions and garlic. Cook for about a minute, stirring constantly to avoid burning.

Make the Sauce – Pour in the chicken broth and stir to combine. Bring to a simmer and cook for 3-4 minutes, stirring occasionally. The sauce will thicken during this time and should lightly coat the back of a spoon. Add the prepped kale and sausage, cooking for another 2-3 minutes until the kale softens. Placing a lid on the pot can speed up the process.

Reduce the heat to low, pour in the heavy cream, and add the freshly grated Parmesan. Simmer for about 2 minutes. The sauce will thicken but not be completely there yet.

Kitchen Hack: Kale needs to be removed from its fibrous stem. An easy way to do this is to break the leaf away at the base, then use two fingers to pinch the stem. With a quick pull down, the stem should separate cleanly from the leaf. From there give the leaves a rough chop for this recipe.

Cook the Gnocchi – While making the sauce, you’ll need to cook the gnocchi. Have a pot of salted boiling water ready. Once you’ve added the heavy cream and Parmesan, drop the gnocchi into the boiling water and cook according to the package instructions. This should only take a few minutes 2-3 max. Be careful not to overcook it, the gnocchi will simmer in the sauce for a minute.

Add the Gnocchi – Once the gnocchi is cooked, add it to the sauce and toss to coat. Cook for another 30 seconds, then turn off the heat. I like to let this sit for 2-3 minutes to allow the sauce to thicken further. Serve immediately.

Is your sauce a little thin? Kale releases a lot of water, so depending on how much kale you used (the leaves can vary in size), you may have extra moisture in the dish. Don’t worry; the sauce will thicken quickly once you remove the pan from the heat, and the gnocchi will absorb some of the liquid.

STORING/REHEATING

This dish is truly best when eaten immediately, but I understand there might be leftovers. Tuscan gnocchi can be stored in an airtight container in the fridge for 2-3 days. When you’re ready to reheat, place it back in a pan with a splash of chicken broth to loosen it up and add moisture. Heat on low until warmed through. You could also microwave it in 30 second increments, if need be.

Looking for more gnocchi recipes? I got you! Check out the below:

Creamy Roasted Garlic Gnocchi
Mushroom and Sage Gnocchi
Pizza Gnocchi Bake
French Onion Gnocchi