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Per serving
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- 1
Get the gnocchi going
Bring a pot of water to a boil and cook the gnocchi according to package directions. Drain and set aside.
- 2
Brown the sausage
While the gnocchi cooks, heat the olive oil in a large skillet over medium-high heat. Slice the chicken sausage links into bite-sized pieces and finely chop the shallots. Add both to the skillet and cook until the sausage is browned and the shallots are tender, about 4-5 minutes. Mince the garlic and stir it in, cooking 1 minute more.
- 3
Deglaze and reduce
Pour in the white wine, bring to a boil, and cook until reduced by half, about 3-4 minutes.
- 4
Thicken the sauce
In a small bowl, whisk the cornstarch into the chicken broth until smooth. Stir it into the skillet, bring back to a boil, and cook, stirring constantly, until thickened, 1-2 minutes.
- 5
Wilt the spinach
Add the spinach and heavy cream to the skillet. Cook and stir until the spinach wilts down, about 1-2 minutes.
- 6
Bring it together
Add the drained gnocchi to the skillet and toss to coat and heat through. Sprinkle with parmesan and a pinch of red pepper flakes if you want some heat. Serve immediately.
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30-Minute Creamy Sausage Gnocchi Skillet
Created by: 30MinuteMeals
Ingredients
- 16 oz potato gnocchi
- 2 tbsp olive oil
- 12 oz Italian chicken sausage
- 2 shallots
- 2 garlic cloves
- 1 cup white wine
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 3 cup baby spinach
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- red pepper flakes
Instructions
- Get the gnocchi goingBring a pot of water to a boil and cook the gnocchi according to package directions. Drain and set aside.
- Brown the sausageWhile the gnocchi cooks, heat the olive oil in a large skillet over medium-high heat. Slice the chicken sausage links into bite-sized pieces and finely chop the shallots. Add both to the skillet and cook until the sausage is browned and the shallots are tender, about 4-5 minutes. Mince the garlic and stir it in, cooking 1 minute more.
- Deglaze and reducePour in the white wine, bring to a boil, and cook until reduced by half, about 3-4 minutes.
- Thicken the sauceIn a small bowl, whisk the cornstarch into the chicken broth until smooth. Stir it into the skillet, bring back to a boil, and cook, stirring constantly, until thickened, 1-2 minutes.
- Wilt the spinachAdd the spinach and heavy cream to the skillet. Cook and stir until the spinach wilts down, about 1-2 minutes.
- Bring it togetherAdd the drained gnocchi to the skillet and toss to coat and heat through. Sprinkle with parmesan and a pinch of red pepper flakes if you want some heat. Serve immediately.