One Pan Creamy Gnocchi with Sausage

One Pan Creamy Gnocchi with Sausage

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serves: 10

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Ingredients

• 40 ounces Italian sausage (see notes)

• 1 small onion, finely chopped

• 1 bell pepper, finely chopped

• 10 cloves garlic, minced

• 1 cup dry white wine (e.g. Sauvignon Blanc)

• 2½ (14-ounce) cans diced tomatoes with juices

• 2½ cups heavy or whipping cream

• 2½ pounds uncooked potato gnocchi

• 1¼ cups freshly grated Parmesan cheese

• Italian Seasoning

• Handful of fresh basil, torn

• Salt and pepper, to taste

• Red Pepper Flakes (Optional)

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Instructions

1. Sauté the sausage,

onion and pepper in a large skillet over medium-high heat for 7–10 minutes, or until lightly browned. Add your desired amount of Italian seasoning and Red Pepper Flakes (optional)

2. Add the garlic and sauté for about 30 seconds.

3. Pour in the wine and let it cook for about 1 minute.

4. Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble, add the freshly grated Parmesan cheese, cover the pan and reduce the heat to medium. Cook for 5 minutes.

5. Uncover the pan, stir well, and continue cooking for a few more minutes, until the gnocchi is soft and the sauce has thickened to your liking. If the sauce is runny you can add a cornstarch slurry to thicken. (1:1 ratio = 1 tbsp cornstarch mixed with 1 tbsp water, increasing as needed for

your desired thickness)

6. Stir in the fresh basil, and salt and pepper to taste. Serve immediately.

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Notes

• There’s no need to pre-cook the gnocchi—it will cook right in the sauce.

• For the sausage, anything around 16 ounces (1 pound) per batch is fine. You can use ground sausage or remove the sausage meat from casings if using whole sausages.

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