Best 2 Sausage Mushroom Gnocchi Recipes

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.

SAUSAGE MUSHROOM GNOCCHI

Steps:

• Bring a large pot of salted water to boil.
• Heat the oil in an extra-large (12- to 14-inch) saute pan, or work in 2 batches. Tear the sausage into small rustic pieces, about 1/2 inch, and brown well on all sides.
• Add the mushrooms to the pan and saute until soft and tender, then add the shallots, garlic, thyme and chili flakes and saute for about 5 minutes, or until the shallots are soft and translucent.
• Deglaze the pan with the amaretto and let simmer over medium heat until the liquid reduces by half, about 8 minutes. Stir in the heavy cream and chicken stock and continue to simmer until the sauce thickens enough to coat the back of a spoon.
• Drop the gnocchi into the pot of boiling water and let cook until they float to the top. Once floating, cook them for an additional 20 seconds, then gently remove them from the water with a slotted spoon and place directly in the saute pan with the sausage and mushroom sauce.
• Add the Parmesan cheese, butter, basil, 1/2 tsp Kosher salt, and the pepper, and very gently stir or toss to coat the gnocchi well. Serve immediately in warm bowls.