Ingredients
- 1 tablespoon olive oil
- 300 g spicy or mild Italian sausage (salsiccia), casings removed and coarsely chopped
- 1 small yellow onion, finely chopped
- 400 g cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1/3 cup dry white wine (60 ml)
- 1 x 400 g can cherry tomatoes
- 1 x 200 g container heavy/whipping cream
- 500 g fresh refrigerated gnocchi (store-bought)
- 150 g frozen peas, thawed (1 cup)
- 30 g Parmesan
- 100 g baby spinach (about 4 handfuls)
- handful fresh basil leaves, optional, as garnish
Instructions
- Sauté the base: Heat olive oil in a large, deep skillet over medium to medium-high heat. Add the sausage, mushrooms, and onion. Cook for 7–10 minutes, stirring occasionally, until the sausage is browned and mushrooms have softened.
- Deglaze and build flavour: Add the minced garlic and cook for 30 seconds, just until fragrant. Pour in the white wine and let it simmer for about a minute, or until mostly evaporated—this adds depth of flavour.
- Simmer the sauce: Stir in the canned cherry tomatoes, heavy cream, and gnocchi. Once the mixture starts bubbling, cover the pan, reduce the heat to medium, and cook for 5 minutes.
- Add vegetables and thicken: Uncover the skillet, stir in the thawed peas, and continue cooking for another 2 minutes, or until the sauce thickens slightly and the gnocchi are tender. Season to taste with salt and pepper.
- Finish with greens and cheese: Stir in the Parmesan, then add the spinach and cook just until wilted. Top with fresh basil before serving, if using. Enjoy!
Nutrition
Video
Notes
- Use fresh gnocchi for best texture: For best results, use fresh store-bought gnocchi found in the refrigerated section of your supermarket. It cooks in just 3–4 minutes and gives the dish that perfectly tender, pillowy texture.
- Storing leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, gently warm in a pan over low heat with a splash of water to loosen the sauce and bring back its creamy texture.
- Freezing advice: Freezing is not recommended for this dish, as gnocchi tends to become soft and mushy once thawed. For best results, enjoy fresh or within a few days of cooking.