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)
Why This Dish Is Worth Trying
Tips To Improve This Recipe
- Brown the sausage thoroughly to develop deep flavor before adding the sauce ingredients.
- Stir the sauce gently to prevent the cream from curdling and keep it smooth.
Step 1
Lightly 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 until the veggies are soft, which should take around 4 minutes. Stir in the garlic and let it cook just until you can smell its aroma, about a minute.
Step 2
Pour in the wine and stir in the Dijon mustard to give the sauce a little kick. Next, add the gnocchi along with the half-and-half and bring everything to a gentle simmer. Turn the heat down to medium, cover the skillet, and let it all cook for about 5 minutes.
Step 3
Once that’s done, take off the lid and stir in the spinach and Parmesan cheese. Keep cooking for another minute or so until the sauce thickens up and the cheese has melted into a creamy finish. Serve it up on plates and sprinkle some crushed chili flakes on top for a bit of heat.
