Creamy Sausage and Mushroom Gnocchi Skillet recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- 3 Italian-style turkey sausages, casings removed 4 ounces portobello mushrooms, coarsely chopped 2 shallots, minced 2 tablespoons butter 1 tablespoon oil 2 cloves garlic, minced 1 (18 ounce) package potato gnocchi ½ cup dry white wine (such as Pinot Grigio) 1 ½ cups heavy cream ½ teaspoon Italian herbs (such as cantanzaro herbs from Savory Spice Shop®) 1 pinch red pepper flakes, or to taste salt and ground black pepper to taste
Nutrition Info
- 485.5 caloriescarbohydrate: 21.4 gcholesterol: 139.5 mgfat: 38.4 gfiber: 1.4 gprotein: 12.3 gsaturatedFat: 21.3 gservingSize: -sodium: 469.3 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Sausage and Mushroom Gnocchi Skillet
Directions
-
Heat a heavy skillet over medium high heat and cook sausage until no longer pink, breaking up the meat with a wooden spoon as it cooks, about 7 minutes. Continue to brown the meat and add mushrooms, shallots, butter, and oil. Cook until mushrooms and onions are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
Add white wine to the sausage mixture and simmer, uncovered, until wine has reduced by half, about 5 minutes. Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.