Creamy Sausage and Mushroom Gnocchi Skillet
Description
This creamy sausage gnocchi is a comforting, indulgent one-skillet dish that combines potato gnocchi with white wine, cream, shallots, and turkey sausage.
Ingredients
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3 Italian-style turkey sausages, casings removed
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4 ounces portobello mushrooms, coarsely chopped
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2 shallots, minced
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2 tablespoons butter
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1 tablespoon oil
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2 cloves garlic, minced
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1/2 cup dry white wine (such as Pinot Grigio)
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1 (18 ounce) package potato gnocchi
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1 1/2 cups heavy cream
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1/2 teaspoon Italian herbs (such as cantanzaro herbs from Savory Spice Shop®)
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1 pinch red pepper flakes, or to taste
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salt and ground black pepper to taste
Directions
1
Heat a heavy skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and no longer pink, about 7 minutes. Add mushrooms, shallots, butter, and oil; cook, stirring occasionally, until mushrooms and shallots are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Pour in white wine and simmer until wine has reduced by half, about 5 minutes.
2
Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in boiling water until pasta floats to the top, 2 to 4 minutes. Drain.
3
Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.