Tuscan Sausage Gnocchi Recipe
Blistered heirloom tomatoes, baby portabella mushrooms, crumbled Italian sausage, shaved Parmesan, basil Marsala cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Chop the heirloom tomatoes and slice the baby portabella mushrooms. Remove the casing from the Italian sausage.
- 2
Cook the Sausage
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it up with a spatula. Cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- 3
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the heirloom tomatoes and mushrooms. Sauté for about 5 minutes until they start to blister and soften.
- 4
Add Marsala and Cream
Pour in the Marsala wine and let it reduce for about 2 minutes. Then, add the heavy cream and stir well to combine.
- 5
Combine Ingredients
Return the cooked sausage to the skillet. Add the gnocchi and stir to coat everything in the sauce. Cook for an additional 3-4 minutes until the gnocchi is heated through.
- 6
Finish the Dish
Stir in the shaved Parmesan cheese and chopped basil. Season with salt and black pepper to taste. Serve hot.
