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!”

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. 
READ MORE  EGGPLANT AND ITALIAN SAUSAGE GRATIN

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.