Creamy Gnocchi Recipe

Instructions

• In a large skillet over medium heat brown the sausage.  When the sausage is about halfway browned add the onion; cook until soft.  Reduce heat to low. Add the garlic, parsley, oregano, rosemary, thyme, marjoram and crushed red pepper.  Cook for 1 minute stirring constantly.  Remove from the skillet and plate. Drain any excess grease and carefully wipe out the skillet.
• Melt butter and heat oil in same skillet over medium heat.  Add gnocchi and sundried tomatoes cooking until the gnocchi are lightly browned; stirring several times.
• Add the chicken broth and heavy cream simmering until slightly thickened; 5-6 minutes. Add the spinach and cook just until wilted.  Reduce the heat and add the Parmesan cheese stirring gently until it melts.
• Add the cooked Italian Sausage mixture back to the skillet and heat through. Season with salt and pepper to taste.

Notes

• Most grocery stores carry fresh gnocchi in the refrigerated section along with the other fresh pastas and cheeses.  If time permits Homemade Gnocchi takes this recipe right over the top.
• Jarred sundried tomatoes are usually in the aisle with the pickles and olives.  They come either whole or julienne.  I purchase the julienne to save time and because they are cut so perfectly.
• If the cream sauce thickens too much simply add 1/4 cup low sodium chicken broth at a time till desired consistency.
• Store leftovers in an airtight container in the refrigerator or freeze for up to 2 months.
• Reheat on the stovetop in a saucepan at a reduced heat or in the microwave at 50% power for 1 minute intervals until warm.

Nutrition

Calories: 739kcal | Carbohydrates: 39g | Protein: 21g | Fat: 57g | Saturated Fat: 27g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 141mg | Sodium: 1113mg | Potassium: 800mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2603IU | Vitamin C: 13mg | Calcium: 207mg | Iron: 5mg