One Pan Italian Sausage Gnocchi
Made, Written & Photographed by the creators of the Point
This sauce is a mixture of creamy and tomato-y. The Potato Gnocchi bring a soft and yummy texture, while the sausage brings all those Italian flavors.
I personally love any recipe that calls for wine - something about the smell of it cooking is just so good to me! But you could probably substitute some chicken or veggie stock instead.
Italian Sausage Gnocchi
8.8oz Italian sausages (about 3 brat-sized sausages)
1/2 small onion diced
4 garlic cloves minced
1/3 cup white wine (we used Chardonnay)
14oz can diced tomatoes with juices
1 cup heavy whipping cream
1 pound gnocchi uncooked
1/2 cup parmesan cheese grated
salt and pepper
Prepare your sausage by removing the casing or by slicing.
Heat a skillet on medium high and add your 8.8oz sausage and 1/2 onion. Sauté until the sausage is browned and onion is cooked, about 5-8 minutes. Use a spatula to break the sausage pieces down.
Add in your 4 garlic cloves and sauté for a few more seconds or until the garlic is fragrant.
Pour in your 1/3 cup wine and let it cook for about a minute. Stir in your 14 oz tomatoes, 1 cup cream, and 1 pound gnocchi.
Bring the sauce to a slow boil. Cover and reduce heat to medium. Cook for about 5 minutes to let thicken.
Uncover and stir. Let it cook for a few additional minutes, just to make sure gnocchi is cooked through. It should be soft and the sauce should be thickened.
Stir in your 1/2 cup parmesan, basil, salt and pepper. Taste and continue to add salt and pepper until it is perfect.
Serve with extra parm on top and garlic bread on the side.