Save A hearty, comforting skillet meal featuring pillowy gnocchi, earthy mushrooms, and savory sausage in a fragrant, creamy sauce—perfect for cozy evenings.
This recipe was an instant favorite in my family on a chilly evening, warming us up and filling our kitchen with amazing aromas.
Ingredients
- Italian sausage: 12 oz (340 g) mild or spicy, casings removed
- Mushrooms: 8 oz (225 g) cremini or button, cleaned and sliced
- Onion: 1 small yellow, finely chopped
- Garlic: 2 cloves, minced
- Baby spinach: 2 cups (60 g), roughly chopped
- Fresh thyme leaves: 1 tablespoon (or 1 teaspoon dried)
- Potato gnocchi: 1 lb (450 g), shelf-stable or refrigerated
- Heavy cream: 1/2 cup (120 ml)
- Low-sodium chicken broth: 1/2 cup (120 ml)
- Grated Parmesan cheese: 1/2 cup (50 g)
- Olive oil: 2 tablespoons
- Salt and freshly ground black pepper: to taste
Instructions
- Step 1:
- Heat 1 tablespoon olive oil in a large oven-proof skillet over medium heat. Add the sausage, breaking it up with a spatula, and cook until browned and cooked through. Remove sausage to a plate and set aside.
- Step 2:
- In the same skillet, add another tablespoon olive oil. Sauté the onions for 2 minutes until softened, then add the mushrooms. Cook, stirring occasionally, until mushrooms are golden and their moisture has evaporated, about 5 minutes.
- Step 3:
- Add garlic and thyme to the skillet, cooking for 1 minute until fragrant.
- Step 4:
- Stir in the gnocchi, letting it toast slightly for 2–3 minutes.
- Step 5:
- Pour in the chicken broth and cream, scraping up any browned bits from the bottom. Return the sausage to the skillet and bring to a gentle simmer.
- Step 6:
- Fold in the spinach and half the Parmesan. Season with salt and pepper.
- Step 7:
- Simmer uncovered for 5–7 minutes, stirring occasionally, until the sauce thickens and the gnocchi are tender.
- Step 8:
- Sprinkle with remaining Parmesan and serve hot.
Save Gathering around this dish has created many cherished family moments filled with laughter and second helpings.
Notes
For a vegetarian version, omit sausage and use sautéed wild mushrooms plus a pinch of smoked paprika. This dish pairs well with a crisp Chardonnay or a rustic red wine.
Required Tools
Large oven-proof skillet, wooden spoon or spatula, chefs knife, cutting board, measuring cups and spoons.
Allergen Information
Contains wheat (gnocchi), milk (cream Parmesan), possibly egg (gnocchi), and pork (sausage). Double-check gnocchi and sausage for specific allergen content.
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This skillet meal is perfect for impressing guests with minimal effort and maximum flavor.
Recipe FAQs
- → What type of sausage works best in this dish?
Italian sausage with or without spice is ideal for its savory, well-seasoned flavor that complements mushrooms and gnocchi perfectly.
- → Can I use frozen gnocchi instead of fresh?
Yes, both frozen and shelf-stable gnocchi work well; just adjust cooking time slightly until gnocchi are tender.
- → How can I make this dish vegetarian?
Omit the sausage and add extra mushrooms and a pinch of smoked paprika for a rich, smoky flavor.
- → What is the best way to cook the mushrooms?
Sauté mushrooms until golden and their moisture evaporates to concentrate their earthy flavor and avoid sogginess.
- → Can this meal be prepared ahead of time?
It’s best served fresh, but you can cook ahead and gently reheat, adding a splash of broth or cream if needed to restore creaminess.
- → What wine pairs well with this skillet dish?
A crisp Chardonnay or a rustic red wine complements the creamy sauce and savory sausage beautifully.