Creamy Gnocchi with Sausage
Adapted from Natasha Bull at Salt & Lavender
Italian sausage, gnocchi, tomatoes, cream, and Parmesan come together in a single pan in just 30 minutes. It’s simple enough for a weeknight but good enough to serve to guests. Perfect for a cool fall evening.
Ingredients
16 oz. Italian sausage
1/2 small onion, finely chopped
4 cloves garlic, minced
1/3 cup dry white wine, like Sauvignon Blanc
1 14-oz. can diced tomatoes, including the juices
1 cup heavy cream
1 lb. uncooked potato gnocchi
1/2 cup freshly grated Parmesan cheese
A handful of fresh basil
Salt and freshly ground black pepper, to taste
Preparation
Brown the sausage and onion together in a large skillet over medium-high heat. Once the sausage is cooked and the onion has softened, add the garlic and cook briefly.
Pour in the white wine and let it cook down for a couple of minutes. Add the tomatoes, heavy cream, and uncooked gnocchi, and stir everything together. Once the sauce begins to simmer, cover the skillet, lower the heat to medium, and cook for about five minutes.
Remove the lid, stir, and continue cooking for another few minutes until the gnocchi is tender and the sauce has thickened. Finish with freshly grated parmesan, fresh basil, and salt and pepper to taste.
Serve this immediately with a good loaf of crusty bread.
Keywords: Main Italian
