One Pot Tuscan White Bean and Sausage Gnocchi
This One Pot Tuscan White Bean and Sausage Gnocchi is the perfect mix of hearty, creamy, and flavorful – all made in just one pot! It's a cozy dinner that's quick, easy, and guaranteed to have everyone coming back for seconds.
Servings: 4 servings
Calories: 576kcal
Ingredients
- 1 tbsp olive oil OR sun-dried tomato oil for even more flavor!
- 1 onion finely diced (about 1 cup)
- 1 pound Italian sausage casings removed and sliced (see notes)
- ½ pound cherry tomatoes halved
- 1 red bell pepper seeded and diced
- 1 (15-oz) can diced tomatoes, undrained
- 1 can water can = empty can from tomatoes
- 1 tbsp Italian seasoning
- salt + pepper to taste
- 1 (15-oz) can white beans, drained and rinsed
- 1 (16-oz) package gnocchi
- ½ cup chopped sun-dried tomatoes packed in oil and drained
- ⅓ cup grated parmesan cheese
- 2 handfuls fresh baby spinach
- ¼ cup heavy cream optional for a creamy dish; add more or less to taste (see notes)
Instructions
- Prep: Preheat oven to 430°F.
- Cook onion and sausage: Heat a large oven-safe Dutch oven or pot over medium to medium-high heat. Add olive oil and cook onion until starting to soften (about 5 minutes), then add sausage and cook until browned.
- Add vegetables and seasoning: Add halved cherry tomatoes and diced pepper to pot and continue cooking for another 2-3 minutes. Add Italian seasoning and season with salt and pepper to taste. Stir in diced tomatoes (undrained); fill empty can with water and pour into pot. Simmer 1-2 minutes.
- Add remaining ingredients: Add white beans, gnocchi, sun-dried tomatoes and Parmesan cheese. Gently stir to coat gnocchi, but resist urge to stir too much in order to keep sausage and gnocchi intact.
- Bake and finish: Bake, uncovered, for 15 minutes or until bubbly. Remove from oven using thick oven gloves (careful, hot!). Stir through baby spinach and heavy cream, if using. Adjust seasoning to taste, serve immediately with additional parmesan cheese, if desired.
Notes
Ingredient notes
- Sausage: Use Italian sausage, ground or sliced; smoked or turkey sausage works too. This dish is kind of in the middle between soup and saucy pasta/stew. Do with the sausage what you personally prefer in such a dish - some prefer using ground sausage, some like to remove the casings and do thick-ish sausage slices that end up more meatball-style, and some even like to do smoked sausage slices here. Entirely up to your taste! My favorite is doing meatball-style sausage slices.
- Gnocchi: Shelf-stable or fresh both work; monitor bake time for fresh to avoid overcooking.
- White beans: Cannellini, great northern, navy beans, or chickpeas are great options.
- Veggies: Swap cherry tomatoes for diced Roma or grape tomatoes; kale or arugula works instead of spinach (add kale before placing dish in oven).
- Sun-dried tomatoes: Oil-packed preferred; soak dry ones in warm water before chopping.
- Heavy cream: Add after baking to avoid curdling.
Recipe tips
- Use oven-safe cookware: Dutch oven or casserole dish ensures smooth stovetop-to-oven cooking.
- Stir gently: Avoid over-mixing gnocchi to keep it intact.
- Season as you go: Taste and adjust at every stage for the best flavor.
- Keep an eye on bake time: Bake until bubbly and gnocchi is tender; don’t overdo it.
Storage tips
- Make ahead: Prep veggies and cook sausage up to 2 days in advance.
- Leftovers: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or broth.
- Freezing: Freeze without spinach or cream for up to 2 months. Thaw, reheat, and add spinach and cream when serving.
Nutrition
Serving: 1serving | Calories: 576kcal | Carbohydrates: 69g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 1136mg | Potassium: 1021mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2840IU | Vitamin C: 68mg | Calcium: 294mg | Iron: 10mg