One Pan Creamy Gnocchi with Sausage
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
874 kcal
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Course
Main Course
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Cuisine
Italian
One Pan Creamy Gnocchi with Sausage
Description
The recipe begins by sautéing Italian sausage and finely chopped onion until the sausage is lightly browned, followed by garlic for a brief sauté to release aroma. Deglazing the pan with dry white wine adds acidity and complexity. A mixture of diced tomatoes (with juices) and heavy cream creates the base of the sauce, into which uncooked potato gnocchi is added. As the sauce bubbles and thickens, the gnocchi cooks through and softens while absorbing the creamy tomato flavors.
Finishing touches of freshly grated Parmesan cheese and torn fresh basil are stirred in just before serving, adding rich umami and aromatics. The texture is creamy and tender, with the sausage contributing savory bites throughout.
The dish serves well immediately while the gnocchi remains tender and the sauce creamy. Minimal prep and one-pan cooking simplify cleanup and preparation without sacrificing flavor.
Ingredients
- 16 ounces Italian sausage see note
- 1/2 onion chopped finely, small
- 4 cloves garlic minced
- 1/3 cup dry white wine e.g. sauvignon blanc
- 1 (14 ounce) can diced tomatoes with juices
- 1 cup heavy cream aka whipping cream
- 1 pound potato gnocchi uncooked
- 1/2 cup Parmesan Cheese freshly grated
- basil torn, handful, fresh
- salt to taste
- black pepper to taste
Instructions
- Sauté the sausage and onion in a skillet over medium-high heat for 7-10 minutes, or until lightly browned.
- Add the garlic to the pan and sauté for about 30 seconds.
- Add the wine and let it cook for about a minute.
- Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes.
- Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
- Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately.
Notes
- There is no need to pre-cook the gnocchi; it cooks directly in the sauce during simmering.
- Use any Italian sausage totaling about 16 ounces; casing should be removed if using link sausages.
- This recipe also appears on page 16 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 874 kcal
% Daily Value*
| Calories | 874kcal | 44% |
| Carbohydrates | 51g | 17% |
| Protein | 27g | 54% |
| Fat | 62g | 95% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 164mg | 55% |
| Sodium | 1592mg | 66% |
| Potassium | 602mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1152IU | 23% |
| Vitamin C | 14mg | 16% |
| Calcium | 236mg | 24% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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