8.8 ounces Italian sausages (cut into bite-size pieces)see recipe notes
1/2small onionchopped finely
1/3cupdry white wine (e.g. sauvignon blanc)
1(14 fluid ounce) can diced tomatoeswith juices
1pounduncooked potato gnocchi
1/2cupfreshly grated parmesan cheese
Handful fresh basiltorn
Salt & pepperto taste
Prep your sausage and onion. Feel free to take the sausage meat out of the casing if that's easier than cutting it.
Sauté the sausage pieces and onion in a skillet on 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, and salt & pepper, to taste. Serve immediately.
There is no need to pre-cook the gnocchi. It'll cook right in the sauce.
I bought a pack of 5 mild Italian sausages (Johnsonville brand) and used half of it for this recipe. Anything around the 8-10 ounce or so mark would work. Feel free to substitute with spicy Italian or another similar variety of sausage.