ONE PAN CREAMY GNOCCHI WITH SAUSAGE

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This one pan creamy gnocchi with sausage recipe is an easy, quick, and incredibly delicious comfort food meal. Ready in 30 minutes!

Those two plans are vegan, so I chose to make one for the meat sweethearts out there.I’m excessively amped up for this one as well!

I purchase the rack stable potato gnocchi found in the pasta walkway of most significant staple stores.Like the other gnocchi plans, this Italian hotdog gnocchi is a one container wonder also. No compelling reason to heat up the gnocchi in a different container since everything cooks in the sauce.Fewer dishes!

What’s more, this sauce is lip-smackingly acceptable. It’s tomato-based, rich, garlicky, and the bits of Italian wiener take the flavor to the following level. Absolute solace food.You know me… I love me some rich sauces once in a while.

Star tip: If you can’t utilize white wine for reasons unknown, have a go at supplanting it with chicken stock + 1/2 teaspoon Dijon mustard.This velvety gnocchi formula has gotten a great deal of affection since I originally posted it – one sweet peruser said: “This was incredible and my family adored it!”

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This one pan creamy gnocchi with sausage recipe is an easy, quick, and incredibly delicious comfort food meal. Ready in 30 minutes!

INGREDIENTS 

  • 8.8 ounces Italian sausages (cut into bite-size pieces) see recipe notes
  • 1/2 small onion chopped finely
  • 4 cloves garlic minced
  • 1/3 cup dry white wine (e.g. sauvignon blanc)
  • 1 (14 fluid ounce) can diced tomatoes with juices
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1/2 cup freshly grated parmesan cheese
  • Handful fresh basil torn
  • Salt & pepper to taste

INSTRUCTIONS 

  • Prep your sausage and onion. Feel free to take the sausage meat out of the casing if that’s easier than cutting it.
  • Sauté the sausage pieces and onion in a skillet on on medium-high heat for 7-10 minutes, or until the sausage and onions are lightly browned.
  • Add the garlic to the pan and sauté for 30 seconds, or until fragrant. 
  • Add the wine and let it cook for about a minute.
  • Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes. 
  • Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
  • Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately. 
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NOTES

  • There is no need to pre-cook the gnocchi. It’ll cook right in the sauce. 
  • I bought a pack of 5 mild Italian sausages (Johnsonville brand) and used half of it for this recipe. Anything around the 8-10 ounce or so mark would work. Feel free to substitute with spicy Italian or another similar variety of sausage. 
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