Description
This creamy Italian gnocchi dish combines tender potato dumplings with savory Italian sausage, earthy mushrooms, and fresh spinach, all enveloped in a rich, flavorful cream sauce. Perfect for a comforting weeknight dinner, it brings together classic Italian ingredients in a simple stovetop recipe that’s both hearty and satisfying.
Ingredients
For the Gnocchi and Sausage
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 pound potato gnocchi (store-bought or homemade)
For the Vegetables
- 8 ounces cremini or white mushrooms, sliced
- 2 cups fresh spinach leaves
- 3 cloves garlic, minced
For the Cream Sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook the Sausage: In a large skillet over medium heat, add the olive oil and cook the Italian sausage, breaking it apart with a spoon, until it is browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving the rendered fat in the pan.
- Sauté the Mushrooms and Garlic: Add the sliced mushrooms to the same skillet and cook over medium heat until they release their moisture and begin to brown, approximately 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the Gnocchi: Push the mushrooms to one side of the skillet and add the gnocchi in a single layer. Let them cook undisturbed for 2-3 minutes to develop a slight golden crust, then gently stir and continue cooking until tender and lightly browned, about another 3-4 minutes.
- Combine Ingredients and Add Spinach: Return the cooked sausage to the skillet with the gnocchi and mushrooms. Add the fresh spinach leaves and cook until wilted, stirring occasionally, about 2 minutes.
- Make the Cream Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-5 minutes until the sauce thickens slightly.
- Add Cheese and Season: Stir in the grated Parmesan cheese until melted and well combined. Season with salt, freshly ground black pepper, and crushed red pepper flakes if using. Adjust seasoning to taste.
- Serve: Remove from heat and serve the creamy gnocchi immediately, garnished with extra Parmesan or fresh herbs if desired.
Notes
- You can substitute kale or Swiss chard for spinach if preferred.
- For a lighter option, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.
- If using raw gnocchi, cook according to package instructions or until they float before adding to the skillet.
