Description
A flavorful and comforting dish featuring spicy Italian sausage cooked with tender potato gnocchi in a creamy, slightly spicy sauce flavored with Calabrian chili peppers and fresh basil. This easy one-pan meal comes together quickly, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Sausage Mixture
- 10.6 ounces Italian sausages (casings removed)
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- 1 tablespoon DeLallo Chopped Calabrian Chili Peppers (or to taste)
Liquid & Gnocchi
- 1.5 cups chicken broth (or 50/50 chicken broth and dry white wine)
- 1/2 cup heavy/whipping cream
- 1 pound DeLallo Potato Gnocchi (uncooked)
Finishing Touches
- 1/2 cup freshly grated parmesan cheese, plus extra for serving
- 1 tablespoon chopped fresh basil (or to taste)
- Salt & pepper, to taste
Instructions
- Brown the sausage and sauté onion: Remove the sausage meat from casings and crumble into a deep skillet along with the chopped onion. Sauté over medium heat for 7-10 minutes, stirring occasionally, until the sausage is well browned and cooked through.
- Add garlic, mustard, and chili peppers: Stir in the minced garlic, Dijon mustard, and Calabrian chili peppers. Cook for about 30 seconds to release their flavors.
- Add liquids and deglaze: Pour in the chicken broth and heavy cream. Scrape the bottom of the pan to loosen any browned bits, incorporating all the flavor into the sauce.
- Cook the gnocchi in the sauce: Stir in the uncooked potato gnocchi. Continue cooking uncovered for 8-10 minutes, stirring occasionally, until the sauce thickens and the gnocchi are tender and cooked through.
- Finish with cheese, basil, and seasoning: Remove the pan from heat and stir in the grated parmesan cheese and chopped fresh basil. Season with salt and pepper to taste. Serve immediately with extra parmesan sprinkled on top if desired.
Notes
- Use mild or spicy Italian sausage depending on your heat preference.
- If Calabrian chili peppers are unavailable, substitute with crushed red pepper flakes, adjusting the quantity to taste.
- To make the dish lighter, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Cooking the gnocchi directly in the sauce eliminates the need to boil separately, simplifying cleanup.
- For a wine flavor, use half chicken broth and half dry white wine as indicated.