Pan Fried Gnocchi with Italian Sausage
This pan-fried gnocchi with Italian sausage has literally the best creamy tomato sauce. It quite possibly could be the best sauce for gnocchi ever! This one pan dinner is filled with pillowy soft gnocchi, tangy diced tomatoes, cheese, and savoury Italian sausage. You'll definitely be licking your plate after this one.
- 1 lbs Potato Gnocchi uncooked
- 8.8 ounces Italian Sausage chopped to bits
- 1 ½ tablespoons Olive Oil
- ½ small Yellow Onion
- 5 cloves Garlic minced
- 1 tablespoon White Wine Vinegar
- ½ cup Chicken Broth
- 794 grams Diced Tomatoes approximately 1 can
- 1 cup Heavy Whipping Cream
- ½ cup Parmesan Cheese
- Salt and Pepper to taste
- Fresh Basil to garnish
In a large non-stick skillet, heat the olive oil over medium heat. Add in the diced onions and minced garlic. Saute for approximately 2-3 minutes or until everything becomes fragrant.
Mix your chopped sausage into the pan and continue to cook until there are no visible raw spots on the sausage.
Pour in the white wine vinegar and quickly toss to deglaze the pan. Add in the uncooked gnocchi, chicken broth, tomatoes, and heavy whipping cream. Heat over medium-high heat to bring to a light boil. Once pan has reached a boil simmer for 5 minutes (do not overcook).
Once the sauce has thickened and gnocchi is fully cooked, remove from heat and stir in salt and pepper to taste. Sprinkle freshly grated parmesan cheese into the pan and let everything rest for 3minutes before serving so that the cheese has time to melt.
Give a quick stir before plating and top with fresh basil. Store in an airtight container in the fridge for up to 4 days.