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Katie’s Kitchen Versatile one-pan gnocchi earns five-star review from busy cook


 

Katie Kendrick

The first time I tried this recipe for a one-pan creamy gnocchi with sausage was at small group gathering. The woman who brought the dish swore by it because it was a five star recipe and can be made in 30 minutes. Now, I don’t know about you, but that immediately is a must-make dish. 

She got the recipe from the food blog by Natasha Bull, Salt & Lavender. 

Since I was given the recipe, I have altered it a little bit. I prefer to use hot and spicy sausage because it gives the dish a little extra kick. If you don’t use the hot and spicy sausage, it wouldn’t hurt to add any other spices that you prefer. 

I find that exploring with spices besides just salt and pepper can really benefit the dish. I prefer to use an entire bunch of basil because I really enjoy the flavor. I also tend to be heavy-handed on the parmesan cheese: there’s never enough, in my opinion.  

You can double the recipe, but make sure you are eating it right away. I don’t find the leftovers to be as good.

I love to make this dish now, especially with the cold weather. It also makes a great dish for meal trains because it travels well and can be paired with a salad and bread if you so desire.  

Another benefit to the dish is it can be made in one pot for fast and easy clean up. I hope you enjoy as much as my family enjoys it.

When shopping for gnocchi I had trouble locating the ingredients. I found cauliflower gnocchi by Green Giant in the freezer section. It is a great substitute – you can hardly tell the difference. My only suggestion would be to not add it to the recipe as soon as regular gnocchi. I would wait until the mixture comes to a boil after adding cream and tomatoes and then add the cauliflower gnocchi. 

Gnocchi & Sausage

Directions

Prepare sausage and onion. Sauté the sausage pieces and onion in a skillet on medium-high heat for 7-10 minutes, or until the sausage and onions are lightly browned. 

Add the garlic to the pan and sauté for 30 seconds, or until fragrant. 

Add the wine and let it cook for about a minute. 

Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes. 

Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking. 

Stir in the parmesan cheese, basil, salt and pepper, to taste. Serve immediately.

Katie Kendrick is circulation clerk at the Uvalde Leader-News.