Creamy Gnocchi with Sausage (Print Version)
Pillowy gnocchi and Italian sausage in a rich, silky sauce - a restaurant-quality meal ready in just 30 minutes.
# Ingredients:
01 -
1 pound (454g) shelf-stable potato gnocchi
02 -
1 pound (454g) Italian sausage, casings removed
03 -
2 tablespoons olive oil
04 -
1 medium yellow onion, diced
05 -
3 cloves garlic, minced
06 -
1 red bell pepper, diced
07 -
2 cups fresh spinach (optional)
08 -
1 cup heavy cream
09 -
½ cup chicken broth
10 -
½ cup grated Parmesan cheese, plus extra for serving
11 -
1 teaspoon Italian seasoning
12 -
¼ teaspoon red pepper flakes (optional)
13 -
Salt and black pepper to taste
14 -
Fresh basil for garnish (optional)
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat and add the olive oil. Crumble the Italian sausage into the pan and cook until browned and cooked through, about 5-7 minutes.
02 -
Add the diced onions to the sausage and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
03 -
Add the diced bell pepper and cook for 2 minutes until slightly softened.
04 -
Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Stir in the heavy cream, Italian seasoning, and red pepper flakes if using. Bring to a gentle simmer.
05 -
Add the gnocchi directly to the simmering sauce. Cover and cook for about 3-4 minutes until the gnocchi is tender.
06 -
Stir in the spinach (if using) and let it wilt for about 1 minute.
07 -
Add the grated Parmesan cheese and stir until melted and the sauce has thickened slightly. Season with salt and pepper to taste.
08 -
Plate the creamy gnocchi and garnish with additional Parmesan cheese and fresh basil if desired.
# Additional Notes:
01 -
For a lighter version, substitute half-and-half for the heavy cream.
02 -
The sauce can be made ahead and refrigerated, with gnocchi added just before serving.
03 -
For extra vegetables, add mushrooms or zucchini with the bell pepper.