This creamy sausage gnocchi is a comforting, indulgent dish with ingredients like wine, cream, and shallots. I do not recommend adding salt because I find the sausage has enough salt. Although cheese is optional, I find it gets lost in the sauce.
Ingredients
- Italian-style turkey sausages, casings removed: 3 piece
- ounces portobello mushrooms: 4 piece (chopped)
- shallots: 2 piece (minced)
- butter: 2 Tbsp
- oil: 1 Tbsp
- garlic: 2 clove (minced)
- dry white wine (such as Pinot Grigio): 0.5 cup
- Potato gnocchi: 1 pack (18 ounce pack)
- ½ cups heavy cream: 1 piece
- Italian herbs (such as cantanzaro herbs from Savory Spice Shop®): 0.5 tsp
- pinch red pepper flakes: 1 piece (to taste, optional)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat a heavy skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and no longer pink, about 7 minutes. Add mushrooms, shallots, butter, and oil; cook, stirring occasionally, until mushrooms and shallots are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Pour in white wine and simmer until wine has reduced by half, about 5 minutes.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in boiling water until pasta floats to the top, 2 to 4 minutes. Drain.
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Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.
