Name: Best Italian Sausage Sun Dried Tomato Gnocchi Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: Potato Gnocchi; Beef Italian Sausage; Sun Dried Tomatoes (oil-packed); Medium Yellow Onion (finely diced); Fresh Garlic (minced); Beef Broth; Heavy Cream; Fresh Baby Spinach; Freshly Grated Parmesan Cheese; Extra Virgin Olive Oil

Italian Sausage Sun Dried Tomato Gnocchi

Oh my goodness, get ready for a dish that’s about to become a new staple in your home! I’m absolutely thrilled to share my recipe for Italian Sausage Sun Dried Tomato Gnocchi, a truly special meal that hits all the right notes. What makes this recipe so incredibly wonderful, you ask? It’s the magical combination of perfectly tender, pillowy potato gnocchi, hearty, savory beef Italian sausage, and the bright, sweet-tart burst of sun-dried tomatoes, all swimming in a gloriously flavorful sauce. This isn’t just another gnocchi dish; it’s an explosion of textures and tastes that will make your taste buds sing. You’ll love how incredibly satisfying and comforting it is, yet it comes together without a fuss, making it perfect for a cozy weeknight dinner or impressive enough to serve when you have guests. I promise, after one bite, you’ll understand why I’m so excited about this one!

Ingredient Notes

Hello there, fellow food lover! Let’s talk about the stars of our show for this incredibly comforting Italian Sausage Sun Dried Tomato Gnocchi. Getting the right ingredients is half the battle, and honestly, it’s the fun part of building such a flavorful dish.

The Gnocchi

Potato Gnocchi: This is the foundation of our meal. I usually opt for good quality store-bought fresh potato gnocchi found in the refrigerated pasta section. They cook quickly and have that wonderful pillowy texture we all crave. If you’re feeling ambitious and love making things from scratch, homemade gnocchi would be absolutely divine here, offering an unparalleled lightness. Just be sure not to overcook them, as they can turn gummy quickly.

The Flavor Powerhouses

Italian Sausage: For this recipe, I exclusively use a good quality beef Italian sausage. You can choose either mild or spicy, depending on your preference for a little kick. The beef version still brings all that fantastic fennel and herb flavor we associate with Italian sausage, and it browns beautifully, creating a rich base for our sauce. Make sure to remove it from its casings before cooking if you’re using links.
Sun Dried Tomatoes: These little gems are critical for that concentrated, sweet-tart burst of flavor. I recommend using oil-packed sun-dried tomatoes, as they tend to be softer and more pliable, and you can even use a tiny bit of their flavorful oil to sauté your aromatics. If you only have dry-packed, just rehydrate them in warm water for about 15-20 minutes before chopping.

The Supporting Cast

Onion and Garlic: These are the aromatic backbone of almost any great Italian-inspired dish. A medium yellow onion, finely diced, and several cloves of fresh garlic, minced, will build incredible depth from the start.
Broth: I use a robust beef broth to deglaze the pan and form the liquid base of our sauce. It complements the beef sausage wonderfully. Chicken or vegetable broth would also work if you prefer, but I find beef broth truly shines here.

Heavy Cream: This is what gives our sauce its luxurious, velvety texture and richness. Don’t skimp on it! If you’re looking for a slightly lighter option, half-and-half or even whole milk can be used, but the sauce will be thinner.
Fresh Spinach: A generous handful of fresh baby spinach adds a lovely pop of color and a touch of freshness and nutrition. It wilts down quickly into the warm sauce.
Parmesan Cheese: Freshly grated Parmesan (or Parmigiano Reggiano) is non-negotiable! It melts into the sauce, adding a salty, umami depth, and is perfect for serving over the top.

Olive Oil: A good quality extra virgin olive oil is essential for sautéing and finishing.

Step-by-Step Instructions

Ready to get cooking? This dish comes together quicker than you might think, making it perfect for a weeknight but special enough for company. Let’s make some delicious Italian Sausage Sun Dried Tomato Gnocchi!

Brown the Beef Italian Sausage:
- Heat a large, deep skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil, or if your beef Italian sausage is fatty, you might not need much.
- Remove the beef Italian sausage from its casings (if using links) and add it to the hot skillet. Break it up with a spoon into small, even pieces.
- Cook, stirring occasionally, until the sausage is beautifully browned and cooked through, about 6-8 minutes. There should be no pink remaining.
- Once cooked, use a slotted spoon to transfer the sausage to a plate, leaving any rendered fat in the skillet. This fat is liquid gold for our sauce!
Sauté the Aromatics:
- Reduce the heat to medium. Add the finely diced yellow onion to the skillet with the reserved sausage fat (add a splash more olive oil if the pan looks too dry). Sauté for 4-5 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn. Burnt garlic tastes bitter!
Build the Creamy Sun-Dried Tomato Sauce:
- Stir in the chopped sun-dried tomatoes, scraping up any browned bits from the bottom of the pan – that’s all flavor! Cook for 1 minute.
- Pour in the beef broth. Bring it to a gentle simmer and let it reduce slightly for about 3-4 minutes, allowing the flavors to meld beautifully.
- Reduce the heat to low and stir in the heavy cream. Let the sauce warm through gently; avoid boiling the cream vigorously. Season the sauce with salt and freshly ground black pepper to taste.
Cook the Gnocchi:
- While the sauce is simmering, bring a large pot of salted water to a rolling boil.
- Add the potato gnocchi to the boiling water. Cook according to package directions. Fresh gnocchi usually cooks very quickly – typically 2-3 minutes. You’ll know they’re done when they float to the surface.
- Once cooked, use a slotted spoon to transfer the gnocchi directly into the simmering sauce. Don’t drain them in a colander, as you want to preserve some of that starchy gnocchi water to help thicken the sauce.

Combine and Finish:
- Add the cooked beef Italian sausage back into the skillet with the gnocchi and sauce.
- Stir in the fresh baby spinach, cooking just until it wilts, which should only take about 1-2 minutes.
- Finally, stir in half of the freshly grated Parmesan cheese until it’s melted and fully incorporated into the sauce, making it even creamier and richer.
- Taste and adjust seasonings one last time. You might need a little more salt, pepper, or even a pinch of red pepper flakes if you like extra heat.
Serve:
- Ladle generous portions into bowls. Garnish each serving with a sprinkle of the remaining Parmesan cheese and, if you like, a little fresh basil or parsley. Enjoy immediately!

Tips & Suggestions

Making this Italian Sausage Sun Dried Tomato Gnocchi is straightforward, but a few pointers can elevate it from great to absolutely unforgettable. Here are some of my go-to tips:

Don’t Overcook the Gnocchi: This is probably the most crucial tip. Gnocchi cooks very quickly, especially the fresh, store-bought kind. As soon as they float to the surface, they’re typically done. Overcooked gnocchi can become gummy and lose their delightful texture. Keep a close eye on them!

Adjust Sauce Consistency: If your sauce seems too thick, you can thin it out with a splash of extra beef broth or even a tablespoon or two of the gnocchi cooking water, which contains starch that helps the sauce cling better. If it’s too thin, let it simmer gently for a few more minutes to reduce and thicken, or whisk in a tiny bit of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) at the end, if absolutely necessary.
Flavor Boosters:
- Herbs: While the dish is fantastic as is, a handful of fresh chopped basil or parsley stirred in at the very end adds a lovely fresh aroma and brightens the flavors.
- Spice It Up: If you love heat, a pinch of red pepper flakes added with the garlic or sun-dried tomatoes will give a pleasant kick.
- Lemon Zest: A tiny bit of freshly grated lemon zest (about half a teaspoon) stirred in at the very end can surprisingly brighten the whole dish without making it taste lemony.
Cheese Choices: While Parmesan is classic, a blend of Parmesan and Pecorino Romano could add a sharper, saltier kick. A little fresh mozzarella melted in at the end could also be a delicious addition for extra gooeyness.

Serving Suggestions: This dish is quite hearty on its own. I love to serve it with a simple side salad dressed with a light vinaigrette to cut through the richness. A slice of crusty bread for soaking up every last bit of that amazing sauce is also highly recommended!

Storage

So, you’ve made a big batch of this wonderful Italian Sausage Sun Dried Tomato Gnocchi, and you might have some leftovers. Here’s how to keep them delicious for another meal:

Refrigeration: Allow the gnocchi dish to cool completely to room temperature before storing. Transfer it to an airtight container and refrigerate promptly. It will keep well in the refrigerator for up to 3-4 days.

Reheating:
- Stovetop: This is my preferred method for reheating. Transfer the desired portion to a skillet or saucepan over medium-low heat. Add a splash of beef broth or heavy cream (about 1-2 tablespoons per serving) to help rehydrate the sauce and prevent it from drying out. Stir gently and heat until warmed through, usually 5-7 minutes.
- Microwave: For a quick reheat, place a single serving in a microwave-safe bowl. Add a splash of broth or cream. Cover loosely and heat on medium power for 1-2 minutes, stirring halfway through, until hot. Be careful not to overheat, as this can make the gnocchi tough.

Freezing: I generally don’t recommend freezing this dish once the gnocchi is incorporated. Cooked gnocchi can tend to become mushy or fall apart after being frozen and thawed, losing its lovely pillowy texture. If you really want to freeze components, you could freeze the cooked Italian sausage and sun-dried tomato cream sauce separately, then thaw and reheat the sauce, cooking fresh gnocchi to serve with it. This ensures the best possible texture for the gnocchi.

Final Thoughts

And there you have it! I truly hope you’re as excited as I am about this incredible Italian Sausage Sun Dried Tomato Gnocchi. What I adore about this dish is how it brings together so many wonderful elements into one comforting bowl. The robust flavor of the beef sausage, the sweet and tangy burst from the sun-dried tomatoes, and those perfectly tender, pillowy gnocchi – it’s a symphony of textures and tastes that truly sings.

This isn’t just another weeknight meal; it’s an experience. It feels gourmet, yet it’s surprisingly simple to create in your own kitchen. Whether you’re looking to impress guests or simply treat yourself to something truly special, this Italian Sausage Sun Dried Tomato Gnocchi delivers every single time. Trust me, once you try it, you’ll want to add it to your regular rotation. It’s a warm, satisfying hug in a bowl, and I can’t wait for you to taste the magic!

February 26, 2026 by Melissa

Best Italian Sausage Sun Dried Tomato Gnocchi Recipe