Creamy Tuscan Sausage Gnocchi
removed from casing
about 2 cloves
or, use a splash of white wine!
I used tomatoes packed in oil; drain first
(or 1 cup fresh chopped spinach)
freshly grated Parmesan cheese
Kosher salt and freshly cracked black pepper
In a large skillet set to medium-high heat, drizzle olive oil. Add sausage and cook, crumbling with a wooden spoon, for about 5-7 minutes. Stir in garlic and cook for an additional minute.
Stir in chicken broth, heavy cream, lemon juice, sun-dried tomatoes and gnocchi, until all ingredients are well combined. Reduce heat to medium. Cover and cook for 5 minutes.
Add spinach and give it all a good stir. Cover pan again for 1-2 minutes.
Stir in the Parmesan cheese. Season with salt and pepper to taste.
Since the gnocchi cooks in the sauce, you do not need to pre-cook the gnocchi.
You can use hot, sweet or mild Italian sausages for this recipe (I used about 4 links). You can also use 1/2 lb. ground sausage meat.
Salt & Lavender
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