Creamy Sausage Gnocchi
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(30)
Ingredients
4 servings
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- ½ medium sweet onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups beef stock
- 1 (8-ounce) can tomato sauce
- 24 ounces cauliflower potato gnocchi
- 4 cups chopped baby spinach
- ¼ cup heavy cream
- ¼ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup basil leaves
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Preparation
Step 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and onion, and cook until sausage has browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Step 2
Stir in garlic and Italian seasoning until fragrant, about 1 minute.
Step 3
Gradually whisk in beef stock and tomato sauce. Stir in gnocchi. Bring to a boil; reduce heat and simmer until reduced and slightly thickened, and the gnocchi is cooked through, about 6-8 minutes.
Step 4
Stir in spinach and heavy cream until the spinach has wilted, about 1-2 minutes.
Step 5
Stir in Parmesan; season with salt and pepper, to taste.
Step 6
Serve immediately, garnished with basil, if desired.
Step 7
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Chef's notes
Use your favorite meat. Italian sausage (sweet or spicy), ground beef, chicken or turkey will all work very well here.
Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
