Creamy Gnocchi
This creamy gnocchi dish combines savory Italian sausage and rich heavy cream for a delightful weeknight meal.
Equipment
- skillet
Ingredients
- 16 ounces Italian sausage ground or removed from casings
- ½ small onion finely chopped
- 4 cloves garlic minced
- ⅓ cup dry white wine e.g., sauvignon blanc
- 1 14 ounce can diced tomatoes with juices
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- ½ cup freshly grated parmesan cheese
- fresh basil handful, torn
- Salt & pepper to taste
Instructions
- Sauté the sausage and onion in a skillet over medium-high heat for 7-10 minutes until browned.
- Add minced garlic and sauté for about 30 seconds.
- Pour in white wine and cook for approximately one minute.
- Stir in diced tomatoes, heavy cream, and gnocchi, cover, and cook for 5 minutes.
- Uncover, stir, and cook until gnocchi is soft and sauce thickens.
- Mix in parmesan cheese, basil, and season with salt and pepper before serving.
Notes
Pre-cooking the gnocchi is unnecessary; it will cook in the sauce. For added spice, consider using crushed red pepper flakes or hot sausage.