Sometimes I need an indulgent dinner. The kind that isn't for health, but for the feels. The kind after a hard day to lift your mood. Or as a bright spot in the day when the weather is sour. This recipe for Creamy Gnocchi and Sausage is just that. The sweet sausage matched with pillowy gnocchi in a cheesy cream sauce is exactly what is needed.
What is Gnocchi?
Gnocchi is a type of Italian pasta that is known for being a soft dough dumpling. These are typically made out of potatoes and flour but some varieties will include ricotta, cheese or cornmeal. The texture of gnocchi is pillowy soft dough with ridges on the exterior so that sauce clings to the pasta. Gnocchi can be served with a variety of sauces including cream, tomato and pesto based sauces.
What type of sausage to use
For this Creamy Gnocchi and Sausage recipe I used sweet Italian sausage. You can substitute this sausage with varieties like spicy Italian sausage or loose ground sausage. Some chicken sausage varieties could also do well, though I'd stay away from andouille seasoned sausages.
Is Gnocchi a pasta or potato?
Ok this is the ongoing debate about gnocchi. Gnocchi is considered a pasta, but in some circles is also considered a potato dumpling. The definitions overlap a bit, but gnocchi can also be made without any potato which solidifies it as a pasta in my book. Either way, it is delicious!
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Creamy Gnocchi and Sausage
This recipe for Creamy Gnocchi and Sausage is the perfect dinner for a night in. This dinner is worth the calories
Ingredients
- 12 Oz Gnocchi
- 2 Tbsp Olive Oil
- 16 Oz Sweet Italian Sausage
- 2 Cloves Garlic Minced
- 1 Cup Kale Chopped
- 1 Tbsp Flour
- 2 Cups Milk
- ½ Cup Heavy Cream
- ½ Cup Shredded Parmesan
- Salt
- Peppe
Instructions
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Slice sausage and cook in in a large pan on medium-high heat. Add kale and garlic. Cook until softened.
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While sausage is cooking, place gnocchi in salted boiling water until they float to the top, 2-3 minutes. Remove from water, toss with olive oil and set aside.
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Stir in flour, milk and heavy cream and bring mixture to a simmer. Stir in cheese. Season with salt and pepper to taste. If sauce is too thick, use the pasta water to thin it down.
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Cook until sauce has thickened, 2-5 minutes, then fold in gnocchi and toss to coat. Enjoy!
Recipe Notes
Does this recipe look familiar? It first appeared on my other site The Brooklyn Cook
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