Description
This One-Pan Sun-Dried Tomato Ricotta Gnocchi is a comforting and flavorful Italian-inspired dish featuring tender potato gnocchi bathed in a rich tomato sauce with spicy Italian chicken sausage, sun-dried tomatoes, and creamy ricotta cheese. Finished with melted provolone and fresh basil, this easy-to-make recipe combines vibrant flavors and creamy textures in just one pan, perfect for a delightful weeknight dinner.
Ingredients
Meat and Vegetables
- 1/3 pound ground spicy Italian chicken sausage (omit if vegetarian)
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 1/2 cup oil-packed sun-dried tomatoes, oil drained and chopped
- 2 cups chopped spinach
- 1-2 tablespoons Calabrian chiles in oil
Dry and Seasonings
- 2 tablespoons Italian seasoning
- Salt and black pepper, to taste
- 3 tablespoons tomato paste
Dairy
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded provolone or mozzarella cheese
Other
- 1 pound fresh potato gnocchi
- 3 cups water
- Fresh basil, for garnish
Instructions
- Preheat and prepare skillet: Preheat the oven to 425°F (220°C). Drain 3 tablespoons of oil from the jar of sun-dried tomatoes into a large oven-safe skillet. Chop the sun-dried tomatoes and set them aside.
- Cook sausage and aromatics: If using spicy Italian chicken sausage, add it to the skillet and brown over high heat until fully cooked. Add the chopped shallots, garlic, and Italian seasoning, stirring frequently to combine flavors.
- Add chiles and tomato paste: Stir in 1 to 2 tablespoons of Calabrian chiles in oil and 3 tablespoons of tomato paste. Cook for about 5 minutes until the tomato paste darkens and thickens to develop a rich sauce base.
- Add water and simmer: Pour in 3 cups of water and season generously with salt and black pepper. Bring the mixture to a simmer over medium heat and let it cook for 5 minutes, allowing the flavors to meld.
- Add greens, sun-dried tomatoes, and gnocchi: Stir in the chopped spinach, reserved sun-dried tomatoes, and fresh potato gnocchi. Continue cooking for 5 minutes until everything is warmed through and the gnocchi is tender.
- Mix in cheeses: Reduce heat to low and gently fold in the ricotta and grated Parmesan cheese, blending them into the sauce for a creamy texture.
- Top and bake: Evenly sprinkle shredded provolone or mozzarella cheese over the top. Transfer the skillet directly to the preheated oven and bake for 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and garnish with fresh basil leaves before serving warm.
Notes
- For a vegetarian version, omit the chicken sausage and consider adding mushrooms or more vegetables for texture.
- Calabrian chiles add heat and depth; adjust the amount according to your spice preference.
- Using fresh gnocchi helps achieve a tender texture, but frozen gnocchi can be used if fresh is unavailable.
- This dish is best served immediately for optimal cheese melt and texture.
- If you don't have an oven-safe skillet, transfer the gnocchi mixture to a baking dish before topping with cheese and baking.
