Gnocchi, sausage, mushrooms, and spinach come together in this rich and creamy one-skillet dish.
Ingredients
- olive oil: 1 Tbsp
- ounces mild Italian sausage: 12 piece
- baby portobello mushrooms: 1 pack (6 ounce pack)
- onion: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- dry white wine: 0.33333 cup
- Dijon mustard: 1 Tbsp
- gnocchi: 1 pack (16 ounce pack)
- half-and-half: 0.75 cup
- baby spinach leaves: 0.5 cup
- Parmesan cheese: 0.25 cup (finely shredded)
- chili flakes: 0.5 tsp (crushed, optional)
Metric Conversion
Stages of cooking
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Heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 5 minutes. Add mushrooms and onion; cook until soft, about 4 minutes. Add garlic and cook until fragrant, about 1 minute.
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Stir in wine and Dijon mustard. Add gnocchi and half-and-half; bring to a simmer. Reduce heat to medium, cover, and cook for 5 minutes. Remove the lid and stir in spinach and Parmesan cheese. Cook until sauce has thickened and cheese has melted, about 1 minute.
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Divide mixture between 4 serving plates and top with crushed chili flakes.
