Creamy Sausage and Mushroom Gnocchi Skillet || Gracefult Kitchen

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Creamy Sausage and Mushroom Gnocchi Skillet

Turkey

This creamy sausage gnocchi is a comforting, indulgent dish with ingredients like wine, cream, and shallots. I do not recommend adding salt because I find the sausage has enough salt. Although cheese is optional, I find it gets lost in the sauce.

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
½ cup dry white wine (such as Pinot Grigio)
1 (18 ounce) package potato gnocchi
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 (Optional)
salt and ground black pepper to taste

Description

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.
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.
Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.