Next Post
Easy Corn Fritter Muffins with Hot Honey.
This post may contain affiliate links, please see our privacy policy for details.
One-Pan Sun-Dried Tomato Ricotta Gnocchi. Think spicy lasagna meets creamy gnocchi Alfredo—this dish is the perfect mix of rich, cozy Italian flavors. Made with spicy Italian chicken sausage, sun-dried tomatoes, creamy ricotta, fresh potato gnocchi, and basil, everything simmers together in one skillet for easy prep and cleanup.
We’re kicking off a fresh week of recipes, and right now I’m fully in my Italian-inspired era. After traveling through Italy, I can’t stop thinking about all the incredible meals we had—especially the gnocchi.
It just hits differently there. Lighter, softer, and always paired with simple sauces that have just the right amount of spice and flavor. And the cheese? Truly next level.
I came home feeling inspired
With pages of ideas, I couldn’t wait to test. Now that things have slowed down just enough, I’ve been having fun recreating some of those dishes in a way that feels doable at home. Today’s recipe is inspired by a meal we had in Milan that we still talk about.
Fresh, hand-rolled potato gnocchi in a spicy tomato sauce, finished with dollops of whipped ricotta and lots of fresh basil. It was one of my mom’s absolute favorites from the trip—she’s brought it up more than once since we got home.
This is my easy, one-pan take on that dish. I added spicy chicken sausage for extra flavor and protein, along with fresh spinach for a little boost of greens.
It’s one of those meals that feels a little special—like something that took hours of prep—but secretly comes together with very little effort (our favorite kind).
I leaned into those lasagna-style flavors, swapping traditional noodles for pillowy gnocchi and finishing everything with fresh spring basil. It’s cozy, creamy, a little spicy, and so, so good.
I served it with garlic bread on the side (recipe coming soon!), and it made the perfect dinner.
Details for making the perfect gnocchi!
Ingredients
- spicy Italian chicken sausage
- oil-packed sun-dried tomatoes
- shallots
- garlic
- Italian seasoning
- Calabrian chiles in oil
- tomato paste
- salt and black pepper
- whole milk ricotta cheese
- spinach
- potato gnocchi
- parmesan cheese
- fresh basil
Special Tools
I like to use a large cast-iron skillet that’s safe to go from the stove to the oven. Nothing fancy about this recipe.
Here are the Steps
Step 1: Use the sun-dried tomato oil
Drain a few tablespoons of oil from the jar of sun-dried tomatoes into a large skillet or Dutch oven. It’s already seasoned and adds so much flavor—perfect for Italian-style cooking.
Step 2: Cook the chicken sausage
Add the chicken sausage and cook until browned and caramelized on the outside. If you prefer a vegetarian version, simply omit the sausage.
Step 3: Build the sauce
Stir in the shallots, garlic, and Italian seasoning. Cook until softened and fragrant.
Pour in a few cups of water and bring everything to a gentle simmer.
Step 4: Add the gnocchi
Mix in the sun-dried tomatoes, spinach, and gnocchi. Simmer until the gnocchi is soft and pillowy.
Stir in the Parmesan and ricotta, then sprinkle the mozzarella over top.
Step 5: Melt the cheese
Transfer to the oven and bake until the cheese is melted and bubbly. Finish with freshly torn basil before serving.
Serving
I love serving this with a crusty piece of bread on the side—it’s perfect for soaking up any extra sauce or a little seasoned olive oil. Add a simple salad for color, and you’ve got the easiest spring/summer dinner.
Looking for other easy salads? Here are my favorites:
Tomato, Peach, and Burrata Salad
Corn, Tomato, and Avocado Pasta Salad
Pesto Chicken Caesar Salad with Tomatoes and Burrata
Honey Mustard Pretzel Chicken and Avocado Bacon Salad
Pesto Chicken, Corn, and Avocado Bacon Pasta Salad
Lastly, if you make this One-Pan Sun-Dried Tomato Ricotta Gnocchi, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One-Pan Sun-Dried Tomato Ricotta Gnocchi
Servings: 6
Calories Per Serving: 352 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup oil-packed sun-dried tomatoes, oil drained
- 1/3 pound ground spicy Italian Chicken sausage (omit if vegetarian)
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 2 tablespoons Italian seasoning
- 1-2 tablespoons calabrian chiles in oil
- 3 tablespoons tomato paste
- salt and black pepper
- 2 cups chopped spinach
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated parmesan
- 1 pound fresh potato gnocchi
- 1 cup shredded provolone or mozzarella cheese
- fresh basil
Instructions
- 1. Preheat the oven to 425°F. Drain 3 tablespoons of oil from the jar of sun-dried tomatoes into a large skillet. Chop the sun-dried tomatoes and set aside. 2. If using chicken sausage, brown it in the skillet over high heat. Add the shallots, garlic, and Italian seasoning. Stir in the Calabrian chiles and tomato paste, then cook for about 5 minutes, until the tomato paste darkens and thickens.3. Pour in 3 cups of water and season with salt and pepper. Bring to a simmer over medium heat and cook for 5 minutes.4. Stir in the spinach, sun-dried tomatoes, and gnocchi. Cook 5 minutes, until everything is warmed through. Mix in the ricotta and Parmesan, then top with the mozzarella. 5. Bake for 10 minutes, until the cheese is melted. Serve topped with fresh basil.
This post was originally published on April 13, 2026
I made this with a few modifications (because Tieghan has taught me well!), and it was delicious. Sharing for any other vegetarians who want to try. My meat-eating spouse could not tell the difference between this vegetarian option and Italian sausage.
Substituted the sausage for vegetarian option – 1 package of super firm tofu, torn into pieces, tossed with 1 Tbsp Olive Oil and 1 Tbsp Soy Sauce (for umami flavor) and seasoned with Italian spices (crushed fennel seed is essential in getting that classic Italian sausage flavor), baked in oven until golden brown, then thrown into the pan after cooking shallots and garlic.
Used 2 cups of water (instead of 3) and simmered it quite a while (maybe 10 min) for the tofu to absorb the flavors. Then I added 1 cup of heavy cream (because I love creamy sauces).
I had uncooked, homemade gnocchi on hand. I cooked it separately in a pot of boiling water and then threw it into the sauce before baking.
The meal was so tasty that I’m making it for my next dinner party!
Hey Rebekah,
Happy Friday! I am thrilled to hear you enjoyed this recipe, thanks so much for choosing to make it!
Thanks for sharing your notes!