Creamy Gnocchi and Sausage Skillet

4.7

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Gnocchi, sausage, mushrooms, and spinach come together in this rich and creamy one-skillet dish.

Submitted by Soup Loving Nicole

Published on April 30, 2020

Prep Time:

5 mins

Cook Time:

25 mins

Total Time:

30 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
12 ounces mild Italian sausage
1 (6 ounce) package baby portobello mushrooms
1 small onion, chopped
1 clove garlic, minced
⅓ cup dry white wine
1 tablespoon Dijon mustard
1 (16 ounce) package gnocchi
¾ cup half-and-half
½ cup baby spinach leaves
¼ cup finely shredded Parmesan cheese
½ teaspoon crushed chili flakes (Optional)

Directions

Heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 5 minutes. Add mushrooms and onion; cook until soft, about 4 minutes. Add garlic and cook until fragrant, about 1 minute.
Stir in wine and Dijon mustard. Add gnocchi and half-and-half; bring to a simmer. Reduce heat to medium, cover, and cook for 5 minutes. Remove the lid and stir in spinach and Parmesan cheese. Cook until sauce has thickened and cheese has melted, about 1 minute.
Divide mixture between 4 serving plates and top with crushed chili flakes.

Cook's Note:

Feel free to use any variety of Italian sausage.

Nutrition Facts (per serving)

512	Calories
34g	Fat
30g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 512
% Daily Value *
Total Fat 34g	43%
Saturated Fat 15g	75%
Cholesterol 75mg	25%
Sodium 987mg	43%
Total Carbohydrate 30g	11%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 19g	37%
Vitamin C 5mg	6%
Calcium 164mg	13%
Iron 2mg	13%
Potassium 660mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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