Spicy Gnocchi ToscanaPrint
Spicy Gnocchi Toscana
Pillowy gnocchi coated in a spicy cream sauce with tons of fresh veggies.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 6 - 8
- Category: Stovetop
500 g Gnocchi (1 standard package), cooked according to package directions.
1/2 tbsp butter
1/2 tbsp extra virgin olive oil
227 g white button mushrooms, sliced
453 g/1 lb Hot Italian Pork Sausage, meat removed from casings
1 Medium onion, diced
1 Medium red pepper, diced
3 Cloves garlic, crushed
¼ Cup white wine
1 Cup Sodium-reduced stock (I used beef but you can use chicken or vegetable)
1 Cup milk (I used 2% but go with what you have on hand)
2 tbsp all purpose flour
¼ Cup (10%) Half & Half cream
½ tsp salt, plus more
¼ tsp pepper, plus more
1 tbsp grated Parmesan cheese
3 Cups fresh spinach
Place a large pot of water to boil and then cook the gnocchi according to package directions, keep covered after it’s cooked if the sauce isn’t ready yet.
Meanwhile, place a large sauté pan over medium high heat, add in the butter and olive oil.
Add the mushrooms when the pan is hot and the fat has melted; season with salt and pepper.
Let the mushrooms sauté for 5-7 minutes, until they’ve given off their water and are slightly browned, then set the mushrooms aside.
Return the pan to medium-high heat and add the sausage meat. Cook the sausage until the meat is browned and slightly charred.
Drain the fat and return the meat to the pan and then add in the onions and peppers; season with salt and pepper.
Sauté for 5 minutes, until the veggies are slightly softened and then add in the garlic. Sauté the garlic for 30 seconds being careful not to let it burn.
Turn the heat on the pan up to high and then add in the white wine, gently scrape the bottom of the pan to release any flavours that may be trapped there while the wine cooks out (deglazing).
Set the pan aside and whisk together the stock, milk and flour.
Return the pan to medium heat and add in the stock and flour mixture. Let the pan come to a boil and the sauce thicken.
Then add in the cream, ½ tsp salt, ¼ tsp pepper and Parmesan cheese; mix well.
Wilt in the spinach and then add in the cooked gnocchi.
Taste and adjust seasoning.
- If your sauce thickens too much or is a touch too salty for you then thin it out with a little bit of milk (1 – 4 tbsp).
- Cremini mushrooms will work in place of white button mushrooms.
- You can go with mild sausage if you prefer.
- You can go with chicken or turkey sausage too.