Creamy Sausage And Mushroom Gnocchi Skillet Recipes

CREAMY GNOCCHI AND SAUSAGE SKILLET

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 5 minutes. Add mushrooms and onion; cook until soft, about 4 minutes. Add garlic and cook until fragrant, about 1 minute.
• Stir in wine and Dijon mustard. Add gnocchi and half-and-half; bring to a simmer. Reduce heat to medium, cover, and cook for 5 minutes. Remove the lid and stir in spinach and Parmesan cheese. Cook until sauce has thickened and cheese has melted, about 1 minute.
• Divide mixture between 4 serving plates and top with crushed chili flakes.

SAUSAGE AND MUSHROOM GNOCCHI

Steps:

• In a large skillet, add oil and heat over medium heat until hot. Add olive oil and sausage and cook, breaking the sausage to pieces for about 5 minutes.
• Add mushrooms to the sausage and keep cooking, stirring, for another 5 minutes. Add garlic, stir.
• Add Half & Half, Parmesan cheese and uncooked gnocchi. Mix everything well and cover with tight lid. Reduce the heat to medium-low.
• After 5 minutes, remove the lid, and let it cook for another few minutes, or until the gnocchi has cooked through and the sauce has thickened to your liking.
• Garnish with Parmesan and freshly chopped parsley. Serve immediately.

CREAMY SAUSAGE AND MUSHROOM GNOCCHI SKILLET

Steps:

• Heat a heavy skillet over medium high heat and cook sausage until no longer pink, breaking up the meat with a wooden spoon as it cooks, about 7 minutes. Continue to brown the meat and add mushrooms, shallots, butter, and oil. Cook until mushrooms and onions are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• Add white wine to the sausage mixture and simmer, uncovered, until wine has reduced by half, about 5 minutes. Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
• Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
• Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
• Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.