Creamy Sausage and Gnocchi in a Skillet

Ingredients

• 1 tablespoon olive oil
• 12 ounces mild Italian sausage
• 1 (6 ounce) package baby portobello mushrooms
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon Dijon mustard
• 1 (16 ounce) package gnocchi
• ¾ cup half-and-half
• ½ cup baby spinach leaves
• ¼ cup finely shredded Parmesan cheese
• ½ teaspoon crushed chili flakes (Optional)

Step 1

Gently heat some olive oil in a large skillet over medium-high heat. Toss in the sausage and cook it for about 5 minutes until it’s nicely browned. Then add the mushrooms and onion, cooking everything together until they’re soft and fragrant, which should take around 4 minutes. Stir in the garlic and let it cook for about a minute until you can really smell it.

Step 2

Pour in the wine and stir in the Dijon mustard. Add the gnocchi and half-and-half, then bring the mixture to a gentle simmer. Turn the heat down to medium, cover the skillet, and let it cook for about 5 minutes. Once that’s done, uncover and stir in the spinach and Parmesan cheese. Keep cooking for another minute or so until the sauce thickens up and the cheese melts.

Step 3

Serve it up on plates and sprinkle with some crushed chili flakes for a little kick.