Description
This Creamy Italian Gnocchi with Sausage, Mushrooms, and Spinach is a comforting and hearty dish that combines pillowy potato gnocchi with savory sausage, earthy mushrooms, and fresh spinach all enveloped in a rich, creamy sauce. Perfect for a cozy weeknight dinner, this recipe delivers bold Italian flavors with minimal effort.
Ingredients
Gnocchi
- 1 lb potato gnocchi
Sausage and Vegetables
- 12 oz Italian sausage, casings removed
- 8 oz cremini or white mushrooms, sliced
- 3 cups fresh spinach, roughly chopped
Cream Sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chicken broth
- Salt and freshly ground black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- Brown the Sausage: In a large skillet over medium heat, heat olive oil. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove sausage from skillet and set aside, leaving rendered fat in pan.
- Sauté the Vegetables: Add chopped onion and garlic to the same skillet. Sauté until softened and fragrant, about 2-3 minutes. Add sliced mushrooms and cook until they release their moisture and begin to brown, around 5 minutes.
- Add Spinach: Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Prepare the Cream Sauce: Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook until the sauce begins to thicken, about 4-5 minutes. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if using.
- Combine All Ingredients: Return the cooked sausage and drained gnocchi to the skillet. Gently toss to coat everything evenly in the creamy sauce. Cook for an additional 2 minutes to heat through.
- Serve: Divide the creamy gnocchi mixture among plates or bowls. Garnish with extra Parmesan and freshly ground black pepper if desired. Serve immediately.
Notes
- Use store-bought gnocchi for convenience or homemade for extra flavor and texture.
- Italian sausage can be substituted with spicy or sweet sausage based on preference.
- Mushrooms can be swapped with cremini, button, or portobello for different textures.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Ensure not to overcook gnocchi to keep them tender and fluffy.
- Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of cream or broth.
