This One-Pan Creamy Tuscan Gnocchi takes everything you love about Zuppa Toscana and turns it into a comforting, skillet-style dinner! Pillowy potato gnocchi cook directly in a creamy garlic-parmesan sauce with turkey sausage, smoky bacon, tender kale, and creamy white beans. It’s my husband’s new favorite meal, and perfect for busy weeknights when you need dinner on the table in just 35 minutes!
My husband loves almost everything that I cook but this One-Pan Creamy Tuscan Gnocchi he is particularly obsessed with. Like seriously, I went to go wash out the pan and he was genuinely disappointed that I didn’t let him lick it clean hahaha. Safe to say, he’s going to be requesting this one on the regular, and I am happy to oblige because it’s so easy and comes together in one pan in under 40 minutes!
My inspiration for this creamy, dreamy dinner was actually Zuppa Toscana. I have a recipe on the blog for a healthier take on the Olive Garden Zuppa Toscana, and it just always hits in the winter. Buttt I thought…how delicious would this be if we swapped the potatoes for some gnocchi!? Same concept, different vessel. And man, did it exceed my expectations. It is salty, savory, creamy and oh-so-satisfying.
While indulgent, this recipe also offers up an impressive 33g of protein and 7g of fiber to keep you full and happy. The addition of kale and great northern beans, as well as chicken bone broth, is my secret to upping the nutrients here. Now this is my kind of comfort food! I seriously cannot wait for you to try it…and I’m already brainstorming what types of one-pan meals I can dream up next.
Why You’ll Love this One-Pan Creamy Tuscan Gnocchi
- It comes together in one pan in just 35 minutes for an easy weeknight dinner
- It’s everything you love about Zuppa Toscana but in a hearty gnocchi dish!
- This recipe can easily be made gluten free with one small swap.
- Each serving offers 33g of protein and 7g of fiber, for an ultra-satisfying meal.
- This is such a cozy dinner to enjoy on a chilly winter day!
What You Need to Make this Zuppa Toscana Inspired Gnocchi
- Bacon: Chopped up into small chunks, then cooked until nice and crispy. We’ll use some of the leftover bacon grease to sauté the onion in!
- Yellow Onion: 1/2 large or jumbo yellow onion, or 1 small one.
- Garlic: Fresh minced is the way to go.
- Sweet Italian Turkey Sausage: Use whatever kind of turkey sausage, chicken sausage or pork sausage you prefer here. It can be sweet or spicy, just be sure to remove the casings before (if applicable).
- Chicken Bone Broth: To add volume to the sauce and help the gnocchi cook. Chicken bone broth is a great way to sneak in extra protein and nutrients, but standard chicken broth or stock works just as well.
- Heavy Cream: It’s called creamy tuscan gnocchi for a reason! However, if you’re dairy free you can try substituting an alternative (such as Country Crock Plant Cream) or even full-fat canned coconut milk.
- Red Pepper Flakes, Kosher Salt & Black Pepper: The turkey sausage and bacon bring most of the flavor here, but I like to kick it up a notch with some red pepper flakes.
- Potato Gnocchi: I used DeCecco brand, and they also carry a gluten free gnocchi! I have NOT tried this with cauliflower gnocchi yet, but it should work as long as you use a shelf-stable (not frozen) kind.
- Great Northern Beans: They hold their shape really well, and also add a lovely amount of plant-based protein and fiber to this creamy tuscan gnocchi. You can substitute cannellini beans.
- Kale: Curly kale is my preference here, but lacinato works too!
- Lemon: All creamy dishes are best finished with a squeeze of lemon juice to balance things out!
- Parmesan Cheese: To make this creamy tuscan gnocchi even more rich and add a salty kick.
How To Make this One-Pan Creamy Tuscan Gnocchi
Cook Bacon Bits until Crispy:
First, bring a large, high-sided pan up to medium heat. Then, add chopped bacon and spread out evenly. Let cook, undisturbed, for 3-4 minutes. Stir and continue cooking for another 3-4 minutes, until crispy. Use a slotted spoon to remove the bacon bits from the pan, and transfer them to a paper-towel lined plate. Pour out some of the excess bacon grease, leaving just enough to coat the bottom of the pan.
Sauté Aromatics, Brown Turkey Sausage:
Next, add onion to the pan and season with a light pinch of kosher salt. Sauté, stirring occasionally, for 4 minutes, or until onion is beginning to turn translucent. Add in garlic, stir, and cook until fragrant, another minute. Then, add in the turkey sausage and use your spatula to break it apart. Continue cooking until browned through, about 5 minutes.
Deglaze, Add Heavy Cream & Bring up to a Boil:
Deglaze the pan with chicken broth, scraping up any browned bits at the bottom of the pan. Then, add in the heavy cream and season with black pepper & red pepper flakes to taste. Allow the sauce to come up to a gentle boil.
Add Gnocchi, Beans & Kale, Cover & Cook:
Next, add in the gnocchi, great northern beans and kale and stir, ensuring that the gnocchi is mostly submerged. Cover the pan with a lid and let cook for 5 minutes, or until gnocchi is tender.
Finish with Crispy Bacon Bits, Parmesan & Lemon Juice:
Finally, reduce heat to low, add back in the crispy bacon bits, parmesan and lemon juice. Stir. Taste and adjust kosher salt, black pepper & red pepper flakes to taste. Enjoy!
Frequently Asked Questions:
- Can I make this gluten free? Dairy free? To make this gluten free, just be sure to use a gluten free brand of gnocchi such as this one from DeCecco. And to make it dairy free, substitute a heavy cream alternative (like Country Crock Plant Cream) or try using full-fat canned coconut milk, and omitting the parmesan.
- Can I use cauliflower gnocchi instead of potato gnocchi? I was originally planning to develop this recipe with cauliflower gnocchi but my store was all out. So, I’ve only tested it with potato gnocchi but cauliflower gnocchi should work great as long as you use a shelf-stable (NOT frozen) kind.
- How can I make this recipe lighter? To make this creamy tuscan gnocchi a bit lighter, you can substitute turkey bacon or omit the bacon entirely, and omit the parmesan cheese. It will still be just as delicious!
How Should I Store Leftover Creamy Tuscan Gnocchi?
Leftover Creamy Tuscan Gnocchi holds up great! Simply allow it to cool down first, then transfer it to an airtight container and store in the fridge for up to 4 days. The cream sauce will thicken up as it sits…which in my opinion makes it even better! Enjoy it cold, or transfer your portion to a dish and microwave for 1-1.5 minutes, until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More One-Pan Meals?
- Gluten Free Chili Cornbread Casserole
- Healthy Chicken Pot Pie with Sweet Potato Biscuits
- Sheet Pan Harissa Chicken Meatballs with Cauliflower & Chickpeas
- The BEST Ground Turkey Enchilada Skillet
One-Pan Creamy Tuscan Gnocchi
Equipment
- can opener
- large, high-sided pan with lid
- spatula
- slotted spoon
- plate
- paper towels
- cheese grater
Ingredients
- 6 oz bacon chopped into small chunks
- ½ large yellow onion diced
- 4 garlic cloves minced
- 1 lb sweet italian turkey sausage casings removed (sub chicken or pork sausage)
- 2 cups chicken bone broth (or normal broth/stock)
- 1 cup heavy cream (sub full-fat canned coconut milk)
- kosher salt & black pepper to taste
- red pepper flakes to taste
- 1 package potato gnocchi (17.5oz)*
- 1 can great northern beans (15oz), drained & rinsed
- 4 oz chopped kale (about 5 heaping cups)
- ½ cup grated parmesan (1oz)
- juice from ½ lemon
Instructions
- Bring a large, high-sided pan up to medium heat. Then, add chopped bacon and spread out evenly. Let cook, undisturbed, for 3-4 minutes. Stir and continue cooking for another 3-4 minutes, until crispy. Use a slotted spoon to remove the bacon bits from the pan, and transfer them to a paper-towel lined plate. Pour out some of the excess bacon grease, leaving just enough to coat the bottom of the pan.6 oz bacon
- Add onion to the pan and season with a light pinch of kosher salt. Sauté, stirring occasionally, for 4 minutes, or until onion is beginning to turn translucent. Add in garlic, stir, and cook until fragrant, another minute. Then, add in the turkey sausage and use your spatula to break it apart. Continue cooking until browned through, about 5 minutes.½ large yellow onion, 4 garlic cloves, 1 lb sweet italian turkey sausage
- Deglaze the pan with chicken broth, scraping up any browned bits at the bottom of the pan. Then, add in the heavy cream and season with black pepper & red pepper flakes to taste. Allow the sauce to come up to a gentle boil.2 cups chicken bone broth, 1 cup heavy cream, kosher salt & black pepper, red pepper flakes
- Add in the gnocchi, great northern beans and kale and stir, ensuring that the gnocchi is mostly submerged. Cover the pan with a lid and let cook for 5 minutes, or until gnocchi is tender.1 package potato gnocchi, 1 can great northern beans, 4 oz chopped kale
- Reduce heat to low, add back in the crispy bacon bits, parmesan and lemon juice. Stir. Taste and adjust kosher salt, black pepper & red pepper flakes to taste. Enjoy!½ cup grated parmesan, juice from ½ lemon
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Can I give this 10 stars? Soooo satisfying
Ahhh YAY! Thank you Gill!
this recipe was delicious! I substituted the kale with fresh baby spinach and it was perfect! Thank you
Thanks so much Teresa, glad you liked it!