A simple weeknight dinner full of flavor, made with gnocchi, white beans, sausage, tomatoes and spinach. Family friendly, quick and easy to make.
This is one of my favorite ways to prepare gnocchi for my family. It’s such an easy and hearty meal!
In fact, it’s so easy that one of my brothers has been making this frequently ever since he moved out from home. And that’s pretty good advertising if you ask me.
Cherry tomatoes: You can use sun-dried tomatoes instead for a nice flavor twist, or if fresh aren’t available. Can also used diced regular tomatoes, but they tend to make it soupier.
Italian sausage: Spicy chicken or turkey sausage can be used instead for a lighter dish.
Red pepper: Can use jarred roasted red peppers instead if fresh are not available.
White beans: Brown beans or chickpeas can be used in place of white beans.
Baby spinach: Feel free to skip, or use baby kale in place of the spinach.
- make sure to use a pot that is oven safe
- careful when stirring the dish, you don’t want to break up the ingredients too much
- you can also simmer the dish on the stove over medium-low heat with a lid on, but be careful so it doesn’t burn!
Watch the recipe video
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. Sign up for my email list, too!
One Pot Tuscan White Bean and Sausage Gnocchi
- ½ tbsp olive oil
- 1 onion diced
- 2 Italian sausages cut into rounds
- ½ pound cherry tomatoes halved
- 1 red pepper diced
- 1 can chopped tomatoes
- 1 tbsp Italian herbs
- Salt + pepper, to taste
- 1 can white beans
- 1 (16 ounce) package gnocchi
- 2 handfuls fresh baby spinach
- 1.5 ounces parmesan or pecorino cheese finely grated
- 1 can water can = the empty can from your tomatoes
- Preheat your oven to 430°F.
- Pour the oil into a large oven-save pot and heat it over medium-high heat. Cook the onion for 2-3 minutes, then add the sausage and cook until browned.
- Add the halved cherry tomatoes and diced pepper to the pot and continue cooking for another 2-3 minutes. Stir in the diced tomatoes, Italian herbs and season to taste. Simmer for 2 minutes, then stir in the beans, gnocchi, spinach and cheese.
- Fill the empty can of diced tomatoes with water and pour it into the pot. Resist the urge to stir too much, because it will make the outside of the gnocchi mushy. Just make sure that all gnocchi are covered with sauce.
- Bake, uncovered, for 15 minutes or until bubbly.