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Sheet Pan Creamy Tuscan Gnocchi (One-Pan Finish) – Comfort Food, Simplified

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 pound shelf-stable or refrigerated potato gnocchi (no need to boil first)
  • 8 ounces Italian sausage (mild or spicy; casings removed) or use plant-based sausage
  • 1 cup cherry or grape tomatoes, halved
  • 1 small red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/3 cup oil-packed sun-dried tomatoes, drained and sliced
  • 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Kosher salt and black pepper
  • 1 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup low-sodium chicken or vegetable broth
  • 3 cups baby spinach, loosely packed
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Zest and juice of 1/2 lemon (to brighten)
  • Fresh basil, torn (optional, for finishing)

Instructions
 

  • Preheat and prep: Set the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  • Build the sheet pan base: Scatter gnocchi, cherry tomatoes, red onion, sun-dried tomatoes, and sausage in small crumbles across the pan. Drizzle with olive oil, sprinkle Italian seasoning and red pepper flakes, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat and spread in an even layer.
  • Roast until golden: Bake for 18–22 minutes, stirring once halfway through. The gnocchi should be lightly crisp on the outside and the sausage browned. Tomatoes will be jammy and onions tender.
  • Start the sauce base: While the pan finishes, warm a large skillet over medium heat. Add a drizzle of olive oil and the minced garlic. Cook for 30–45 seconds until fragrant, not browned.
  • Deglaze: Pour in the broth and bring to a gentle simmer. Scrape up any bits. Whisk in the cream and reduce heat to medium-low.
  • Combine and thicken: Transfer the roasted gnocchi, sausage, and vegetables into the skillet. Stir to coat and simmer 2–3 minutes until the sauce clings to the gnocchi.
  • Add greens and cheese: Fold in the spinach until just wilted. Sprinkle in the Parmesan and stir until smooth and slightly thickened. If it gets too thick, splash in more broth.
  • Brighten: Add lemon zest and a squeeze of lemon juice. Taste and adjust with salt and pepper. Heat off, then finish with fresh basil if you like.
  • Serve: Spoon into warm bowls. Top with extra Parmesan and a crack of black pepper.