Italian Sausage and Mushroom Gnocchi

a bowl of italian sausage mushroom gnocchi

5 from 2 votes

Italian Sausage and Mushroom Gnocchi

This Italian sausage and mushroom gnocchi recipe is a comfort food delight! Buttery garlic sautéed mushrooms, soft gnocchi, and flavorful sausage shine in this one pan meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian American

Keyword: Sausage and Mushroom Gnocchi

Servings:

Author: Natasha Bull

Ingredients

10.6 ounces Italian sausages see note
2 tablespoons butter
8 ounces cremini mushrooms sliced
1/2 medium onion chopped
4 cloves garlic minced
1/2 teaspoon Dijon mustard optional
1/2 teaspoon dried oregano
1 cup chicken broth or 50/50 chicken broth and dry white wine
1 cup heavy/whipping cream
1 pound uncooked potato gnocchi
1/2 cup freshly grated parmesan cheese + extra for serving
2 cups (packed) fresh baby spinach
1 tablespoon chopped fresh basil or to taste
Salt & pepper to taste

Instructions

Fry the sausage meat in a large, deep skillet (I use a 12" one) until browned over medium-high heat, breaking it up as you go along (about 7-8 minutes). When it's done, transfer it to a paper towel lined plate. If there's a lot of excess fat in the pan, drain it.
Add the butter to the skillet and let it melt, then add in the mushrooms and onions. Cook them, stirring occasionally, for about 5-6 minutes or until the mushrooms release water and it's been cooked off.
Stir in the garlic, Dijon mustard, and oregano, and cook for 30 seconds.
Add in the chicken broth and cream. Scrape up any browned bits from the bottom of the pan.
Add the cooked sausage back to the pan.
Stir in the gnocchi and continue cooking (uncovered) for 8-10 minutes, stirring occasionally, or until the sauce has thickened and the gnocchi are cooked through. You may need to lower the heat if it's bubbling too much.
Stir in the parmesan, spinach, and basil, then take the pan off the heat. Let the spinach wilt for a minute or two. Season with salt & pepper as needed and enjoy with extra parmesan grated over top if desired.

Notes

I used 3 sausages out of a 5-pack of Italian sausages (use mild or hot depending on what you prefer). Feel free to use anything in that ballpark weight-wise. You can either buy bulk ground sausage meat or, if using whole sausages, take the meat out of the casings.
The gnocchi will release starch as they cook, thickening the sauce.
Troubleshooting tip: if the sauce reduces too much/gets too thick before the gnocchi is cooked, simply add in another splash of chicken broth, wine, and/or cream.

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