One Pan Creamy Sausage Tomato-Basil Gnocchi is the ultimate Italian comfort food. Gnocchi are little potato dumplings that pair well in creamy sauces. Whether you’re using pre-made or homemade gnocchi, this creamy sauce is so quick and easy to make all in one pan! Cozy up with a warm bowl of Creamy Sausage Gnocchi tonight!!!
I first started to cook gnocchi when I lived in Italy almost 20 years ago and thought they were a brilliant way to use potatoes. They were the softest little potato dumplings with the slightest chew. I was in heaven!!! Like pasta, gnocchi are a blank canvas and can accommodate multiple types of sauces whether it’s just swimming in butter or soaking in a rich tomato sauce. Gnocchi are made with potatoes and flour so the sauce possibilities are endless.
I’ve also served gnocchi with just olive oil and vegetables in place of potatoes. My kids have been eating them since they were babies. Gnocchi are beautiful to the eye and satisfying to the stomach. I created this One Pan Creamy Sausage Tomato-Basil Gnocchi on a cold winter day when we were living in France and served it with some warm, crunchy baguette. It was the most cozy and comforting thing I had eaten in days. My entire family loved it and I hope yours will too!
WHAT IS GNOCCHI?
To pronounce Gnocchi in Italian is nyawk-kee. The Italian word gnocco means “little lump”, like if you hit your head and got a goosebump. They are basically small dumplings that can be made from potato, semolina flour, spinach and ricotta, cauliflower, or sweet potatoes. Some are oval, square, or circular shaped. Gnocchi is served with a simple butter and cheese, a sauce, herbs, meats, soups, or in baked dishes.
SHOULD I USE PRE-MADE OR HOME-MADE GNOCCHI?
I think pre-made gnocchi tastes great in this recipe. The advantages of using pre-made is the time saving and convenience of having it ready quickly. If using fresh-made gnocchi, cook the gnocchi and the sauce separately, then gently stir together and serve with grated Parmesan over the top.
CAN I ADD MORE VEGETABLES TO THE RECIPE?
- OPTIONAL ADDITIONS: 1 handful torn baby spinach and/ or 1 cup (about 5) baby bella mushrooms, sliced
- OPTIONAL TOPPINGS: 2 Tablespoons Italian flat-leaf parsley with or instead of fresh basil
INGREDIENTS TO MAKE ONE PAN CREAMY SAUSAGE TOMATO-BASIL GNOCCHI
- Italian sausages
- Small onion
- Garlic cloves
- White wine sauvignon blanc, optional
- If not using wine, add 1/3 cup chicken stock and ½ teaspoon Dijon
- Canned diced tomatoes
- Heavy cream
- Uncooked potato gnocchi
- Fresh grated Parmigiano-Reggiano
- Fresh basil
- Salt
HOW TO MAKE ONE PAN CREAMY SAUSAGE TOMATO-BASIL GNOCCHI
- In a 12-inch skillet over medium heat, sauté Italian sausage and onion, until lightly browned and sausage is cooked.
- Add the minced garlic and sauté for about 1 minute.
- Add the white wine, if using otherwise skip this step, and let cook for 2 minutes.
- Stir in the diced tomatoes with liquid, heavy cream, and gnocchi.
- Bring to a boil; cover pan and reduce heat to medium low.
- Cook for 5 minutes.
- Uncover the pan and stir; let cook uncovered another 5 minutes until sauce has thickened.
- Stir in Parmigiano-Reggiano, basil, and salt to taste.
- Serve warm.
NOTES
- OPTIONAL ADDITIONS: 1 handful torn baby spinach and/ or 1 cup (about 5) baby bella mushrooms, sliced
- OPTIONAL GARNISH: 2 Tablespoons Italian flat leaf parsley with or instead of fresh basil
- NO ALCOHOL OPTION: If not using wine, add 1/3 cup chicken stock and ½ teaspoon Dijon.
- Serve with warm baguette or bread and a light salad with a simple vinaigrette.
One Pan Creamy Sausage Tomato-Basil Gnocchi
Ingredients
- 9 oz Italian sausages (about 2-3), casings removed
- ½ small onion, small diced
- 2 large garlic cloves, minced
- 1/3 cup sauvignon blanc, optional (If not using wine, add 1/3 cup chicken stock and ½ teaspoon Dijon)
- 1 (14 ounce) can diced tomatoes
- 1 cup heavy cream
- 1 lb uncooked potato gnocchi
- ½ cup fresh grated Parmigiano-Reggiano
- a handful fresh basil chiffonade
- kosher salt
Instructions
- In a 12-inch skillet over medium heat, sauté Italian sausage and onion, until lightly browned and sausage is cooked. Add the minced garlic and sauté for about 1 minute. Add the white wine, if using otherwise skip this step, and let cook for 2 minutes.
- Stir in the diced tomatoes with liquid, heavy cream, and gnocchi. Bring to a boil; cover pan and reduce heat to medium low. Cook for 5 minutes.
- Uncover the pan and stir; let cook uncovered another 5 minutes until sauce has thickened. Stir in Parmigiano-Reggiano, basil, and salt to taste. Serve warm.
Notes
- Optional additions: 1 handful torn baby spinach and/ or 1 cup (about 5) baby bella mushrooms, sliced
- Optional garnish: 2 Tablespoons Italian flat leaf parsley with or instead of fresh basil
- If not using wine, add 1/3 cup chicken stock and ½ teaspoon Dijon.
- Serve with warm baguette or bread and a light salad with a simple vinaigrette.
Muy buenas