My One Pot Tuscan White Bean and Sausage Gnocchi is the perfect one-pot dinner you’ve been dreaming of – hearty, delicious, and totally doable on a busy weeknight. It’s like a warm hug in a bowl, packed with rich flavors, veggies, and that dreamy gnocchi goodness, all ready in under an hour.
This is the kind of recipe that makes you feel like a kitchen hero, even when life feels like a three-ring circus!
Why you’ll love this recipe
- One pot, zero stress: Who has time for extra dishes? Not me. This recipe keeps things simple with just one pot, meaning less cleanup and more time to actually enjoy your meal.
- Big flavor, easy ingredients: From savory sausage and tender gnocchi to fresh veggies and a touch of creamy goodness, this dish is loaded with flavor without requiring a million specialty items. It’s comfort food that feels fancy, but it’s totally weeknight-friendly.
- Customizable for your family: Got picky eaters? This recipe works whether you go with a light broth base or stir in some cream for extra richness. Plus, you can adjust the veggies or sausage style to keep everyone at the table happy – even the 5-year-old who suddenly “doesn’t like pasta.”
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Sausage: I love using Italian sausage for its robust flavor, but you can adjust to your family’s taste. Ground sausage, smoked sausage slices, or even turkey sausage work great here. If you’re going for a lighter version, lean chicken sausage is a solid choice.
- Gnocchi: Shelf-stable gnocchi is super convenient and cooks perfectly in this dish. If you prefer, fresh gnocchi works too – just keep an eye on it while baking so it doesn’t overcook. Gluten-free gnocchi is also an option if needed for dietary preferences.
- White beans: Cannellini or great northern beans are my go-to for their creamy texture, but navy beans or chickpeas are fine substitutes. If beans aren’t your family’s favorite, you can leave them out and add a bit more sausage or veggies instead.
- Cherry tomatoes: These add a sweet, fresh burst of flavor. If you don’t have cherry tomatoes, diced Roma tomatoes or a handful of grape tomatoes will do the trick. You can also skip these if needed, as the diced tomatoes in the can provide plenty of tomato goodness.
- Sun-dried tomatoes: I recommend the ones packed in oil for extra richness, but if you only have dry ones, soak them in warm water for about 10 minutes before chopping. Don’t skip these unless absolutely necessary – they’re a flavor bomb!
- Spinach: Fresh baby spinach wilts beautifully, but you can use kale for a slightly different taste and texture. If you’re out of greens, the dish is still delicious without them.
- Heavy cream: This is optional but highly recommended if you want a creamier dish. Add it at the end to avoid curdling, and feel free to adjust the amount to your preference. Do not swap this for milk, the acidity in the tomatoes makes the milk curdle.
- Parmesan: Freshly grated Parmesan takes the flavor up a notch, but pre-grated works in a pinch.
How to make sausage gnocchi
Let’s make this One Pot Tuscan White Bean and Sausage Gnocchi together – it’s easier than you think, and I’ll walk you through every step!
1. Start with some prep work:
First, preheat your oven to 430°F so it’s ready when we need it. Grab your biggest oven-safe Dutch oven or pot – we’re keeping this a one-pot wonder!
Heat up 1 tablespoon of olive oil over medium to medium-high heat. If you’ve got that fancy sun-dried tomato oil, this is its time to shine! Once the oil is hot, toss in 1 cup of finely diced onion and let it cook for about 5 minutes until it softens and starts smelling amazing.
2. Add the sausage:
Now, it’s sausage time! Take 1 pound of Italian sausage, remove the casings if you haven’t already, and either crumble it into chunks or slice it thick for a meatball-like vibe.
Cook the sausage with the onion, stirring occasionally, until it’s beautifully browned and cooked through. Your kitchen is about to smell incredible – you’re welcome 😉
3. Add the fresh veggies and seasonings:
Next, toss in ½ pound of halved cherry tomatoes and 1 diced red bell pepper. Stir everything together and let it cook for another 2–3 minutes to soften the veggies a bit.
Now, sprinkle in 1 tablespoon of Italian seasoning and season with salt and pepper to your taste. Once that’s mixed in, pour in a 15-ounce can of diced tomatoes, juice and all, followed by 1 can of water (just fill the empty tomato can for an easy measurement).
Let everything simmer for a minute or two so the flavors can mingle.
4. Stir in the hearty ingredients:
It’s time to make this dish come together!
Add 1 can (15 ounces) of white beans (drained and rinsed), 1 package (16 ounces) of gnocchi, ½ cup of chopped sun-dried tomatoes, and ⅓ cup of grated Parmesan cheese.
Gently stir to combine everything, but don’t overdo it – you want the gnocchi and sausage to stay intact. It might look a little full in your pot, but trust me, it all works out in the end!
5. Bake it to perfection:
Transfer the pot to your preheated oven and bake it uncovered for about 15 minutes, or until it’s bubbly and the gnocchi is tender. Be sure to use thick oven gloves when you pull it out – that pot will be HOT!
6. Finish it off with the good stuff:
Now for the finishing touches. Stir in 2 handfuls of fresh baby spinach – it’ll wilt down beautifully in the warm sauce.
If you’re going for a creamier version, add ¼ cup of heavy cream at this stage, stirring to combine. Taste your masterpiece and adjust the seasoning if needed.
7. Serve and enjoy.
Spoon the gnocchi, sprinkling on a little extra Parmesan, if you’re feeling fancy. Serve it up right away and watch everyone dig in. Bonus: You’ll only have one pot to clean up later!
There you have it – a cozy, hearty, and totally satisfying meal with minimal effort. Cheers to being a kitchen hero!
Top tips for recipe success
- Use an oven-safe pot: Make sure your Dutch oven or pot is oven-safe so you can go straight from stovetop to oven. If you don’t have one, transfer everything to a casserole dish before baking. Just be careful not to lose all those flavorful juices!
- Don’t over-stir the gnocchi: Gnocchi is delicate, so once you add it, gently fold it into the sauce. Stirring too much can cause it to break apart or turn mushy.
- Season as you go: Taste each layer as you cook – from the sausage to the veggies to the final dish. It’s easier to adjust seasoning gradually than to fix a bland dish at the end.
- Add the cream last: If you’re going for a creamy finish, stir in the heavy cream after baking. Adding it earlier risks curdling due to the high oven heat, and no one wants that.
- Prep ahead for busy nights: Chop your veggies and have your ingredients ready to go before you start cooking. This makes the process smoother and helps you avoid that frantic “where’s the can opener?!” moment.
- Watch your bake time: Every oven is different, so keep an eye on your gnocchi while it’s baking. It should be bubbly and tender, but overcooking can dry it out – or worse, turn it into mush!
- Serve it fresh: This dish is best enjoyed straight out of the pot when the gnocchi is tender and the flavors are at their peak. Leftovers are tasty too, but there’s nothing like the first bite!
These tips will help you nail this recipe every time – because let’s be real, we all need a win in the kitchen after a long day!
Helpful recipe hints
Recipe variations
- Make it vegetarian: Skip the sausage and add extra veggies like zucchini or mushrooms.
- Try a creamier base: If your family loves creamy dishes, stir in extra heavy cream or mascarpone at the end for a richer sauce. A sprinkle of shredded mozzarella or fontina on top before baking adds an indulgent, cheesy layer.
- Play with the greens: Swap out spinach for kale, arugula, or Swiss chard for a slightly different texture and flavor – make sure to add tougher greens like kale or chard before you place the dish in the oven, don’t just stir them in at the end. For a milder option, try adding frozen peas instead.
- Spice it up: If your family enjoys a little heat, use spicy Italian sausage or add a pinch of red pepper flakes to the sauce.
- Make it a soup: Add an extra can of water or broth for a more soup-like consistency. Serve with crusty bread for dipping, and you’ve got a cozy, hearty soup that’s perfect for chilly nights.
- Use different beans: Cannellini or great northern beans are classic, but black beans or chickpeas would bring a fun twist. It’s a flexible recipe, so use what you have on hand!
Storage tips
Make ahead: You can prep the veggies and sausage ahead of time to save a step on busy nights. Dice the onion, cherry tomatoes, and red pepper, and store them in airtight containers in the fridge. You can also cook and crumble the sausage in advance, then refrigerate it for up to 2 days.
Storing leftovers: Let the dish cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the entire dish gently on the stovetop to 165°F with a splash of water or broth to loosen the sauce.
Freezer option: This dish freezes well, but skip adding the spinach and cream if you plan to freeze it – they don’t hold up as well.
Freeze in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge, reheat gently, and stir in fresh spinach and cream just before serving for the best flavor and texture.
Serving ideas
- Sunday Supper Vibes: Pair the gnocchi with a crusty no knead bread for dipping and a mixed green salad with lemon vinaigrette for freshness. Wrap up the meal with a plate of the best chocolate chip cookies for a comforting family gathering.
- Italian-Inspired Feast: Turn dinner into an Italian trattoria experience by serving the gnocchi with a cherry tomato salad and some crusty ciabatta. For dessert, try your hand at homemade Tiramisu – or got for Tiramisu Chocolate Mousse if you need easy!
- Weeknight Winner: Keep it simple by serving the gnocchi with a quick salad and crusty bread. If you’re in the mood for dessert, whip up some 3 Ingredient Peanut Butter Cookies for an effortless sweet treat.
- Date Night at Home: Serve the gnocchi with a side of roasted tomato soup for a romantic, restaurant-style touch. Add a crusty baguette to share, and don’t forget a glass of your favorite wine. Finish off the evening with cheesecake topped with fresh berries for a sweet ending.
More easy dinners
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
One Pot Tuscan White Bean and Sausage Gnocchi
Recipe details
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
More recipe information
Recipe first published on 02/14/2017. Updated with new photos, text and slightly improved recipe on 01/10/2024.
Judy says
Sounds delicious. I always use frozen gnocchi when cooking. Do I cook them first or can I just put them in frozen?
Nora says
Judy, I would just throw them in frozen and then allow the dish to simmer on the stove for 5 minutes before adding it to the oven. Hope this helps!
Cynthia Kimball says
This was a great! Easy to make. I added cheese to mine after cooked as hubby does not eat. Next time I would take casings off of sausages as mine were tough. Mistakenly I bought a 28 oz can of the crushed tomatoes. Used them all with just a little water. Highly recommend you try
Kelly Cathcart says
Hi there! I made this tonight in my Instant Pot! It turned out fantastic. I’m always trying to find things to do with gnocchi! Thank you!
Sarah P. says
This recipe is an absolute BANGER!!! So simple, very quick, and extremely tasty!!
One of the best Pinterest recipes I have found over the years, hands down. This will become a staple in my recipe book.
Nora says
Thank you SO much for coming back to leave such a nice review, Sarah! I appreciate you!
Abby says
Is it possible to use this recipe in a crockpot so I can have it ready when I get home from work?
Nora says
Hi Abby, you can certainly try it. Cook on low for 8 hours. I would recommend leaving out the gnocchi and spinach, adding both to the dish right as you get home. Then let the dish cook in the crock for another 15-30 minutes and it should work out just fine! Hope that helps!
Kristen Chidsey says
15 Minutes for a hearty comforting soup??? Sign me up! And this is a great way to get in some greens to my kids!
Judy says
what size can diced tomatoes?
Nora says
Sorry for the confusion, Judy! It’s a 15 ounce can.
Denise | Sweet Peas & Saffron says
This looks absolutely delicious…pure comfort food! I always use packaged gnocchi, I don’t have time or energy to attempt my own, so no judgement coming from me ;P
Gayle @ Pumpkin ‘N Spice says
One pot meals are my favorite too, especially when gnocchi is involved! I wish I could say that I’ve made a homemade version before, but nope, I opt for the packaged kind all the time haha. So much easier! I just bought sweet potato gnocchi, so I’ll have to try it with this recipe! I can see why your toddle loves this, it’s filled with so much deliciousness!
Nora says
Sweet potato gnocchi sound delicious! And I definitely haven’t made my own in years, ha!