Creamy Tomato Gnocchi with Italian Sausage
This savory little number is a fun spin off of normal spaghetti. It has much of the same components, with a few substitutions and a couple of additions. * Same, but different! * Most of my recipes, including this one, make a large portion of food. I like doing it this way so hubby and I get leftovers for lunch the next day… or three. By the way, it’s delish, so you’ll want to eat this for days :)
Ingredients
1 lb ground sweet Italian sausage
1 lb ground hot Italian sausage
1 large yellow onion, diced
1 clove garlic, minced
16 oz sliced portabella mushrooms
4 tbsp butter
1/2 cup dry white wine (I used sauvignon blanc)
(2) 14.5 oz cans fire roasted diced tomatoes
8 fl oz heavy cream
8 cups baby spinach
1-1/4 cup grated parmesan
(2) 16 oz packages gnocchi
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp Italian seasoning
Salt and pepper, to taste
Instructions
Brown the sausage in a large pan over medium-high heat. Remove browned sausage from pan and set aside. Do not discard fat from the pan.
Add diced onion to pan and cook in the sausage grease over medium heat for about a minute. Add in the minced garlic and sliced mushrooms. Add 1 tbsp of butter to the pan if needed. Season the veggies with salt and pepper. Cook for another minute or two.
Add the dry white wine and reduce for about 3 minutes, then add in the tomatoes and let simmer for another 3 minutes.
Add in the heavy cream and stir to combine. Bring mixture up to a gentle boil, then turn heat down to medium-low, add in the spinach, and let simmer until spinach has wilted.
Turn heat to low. Add the cooked sausage back into the mixture, and then stir in grated parmesan.
(This next step is optional, but adds a little extra *pizazz*) Melt the remaining 3 tbsp of butter over medium-high heat in a separate, large pan. Add the gnocchi to the pan in a single, even layer. Fry gnocchi in butter until they start to lightly brown and crisp, then flip them and do the same on the other side.
Add the gnocchi to the tomato/sausage mixture. Season with garlic powder, onion powder, Italian seasoning, and salt and pepper to taste.
Creamy Tomato Gnocchi with Italian Sausage
Ingredients:
- 1 lb ground sweet Italian sausage
- 1 lb ground hot Italian sausage
- 1 large yellow onion, diced
- 1 clove garlic, minced
- 16 oz sliced portabella mushrooms
- 4 tbsp butter
- 1/2 cup dry white wine (I used sauvignon blanc)
- (2) 14.5 oz cans fire roasted diced tomatoes
- 8 fl oz heavy cream
- 8 cups baby spinach
- 1-1/4 cup grated parmesan
- (2) 16 oz packages gnocchi
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp Italian seasoning
- Salt and pepper, to taste
Instructions:
How to cook Creamy Tomato Gnocchi with Italian Sausage
- Brown the sausage in a large pan over medium-high heat. Remove browned sausage from pan and set aside. Do not discard fat from the pan.
- Add diced onion to pan and cook in the sausage grease over medium heat for about a minute. Add in the minced garlic and sliced mushrooms. Add 1 tbsp of butter to the pan if needed. Season the veggies with salt and pepper. Cook for another minute or two.
- Add the dry white wine and reduce for about 3 minutes, then add in the tomatoes and let simmer for another 3 minutes.
- Add in the heavy cream and stir to combine. Bring mixture up to a gentle boil, then turn heat down to medium-low, add in the spinach, and let simmer until spinach has wilted.
- Turn heat to low. Add the cooked sausage back into the mixture, and then stir in grated parmesan.
- (This next step is optional, but adds a little extra *pizazz*) Melt the remaining 3 tbsp of butter over medium-high heat in a separate, large pan. Add the gnocchi to the pan in a single, even layer. Fry gnocchi in butter until they start to lightly brown and crisp, then flip them and do the same on the other side.
- Add the gnocchi to the tomato/sausage mixture. Season with garlic powder, onion powder, Italian seasoning, and salt and pepper to taste.
