Creamy Sausage and Mushroom Gnocchi Skillet
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
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Instructions
- 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.
Source
Original recipe: View Original