Ingredients
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1 tbsp olive oil
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1/2 lb hot or sweet Italian sausage
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1/2 small onion, finely chopped
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3 cloves garlic, minced
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1/4 cup dry white wine
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1 pint grape tomatoes
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1 cup reduced-sodium chicken broth
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1 cup heavy cream
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1 (16 oz) pkg potato gnocchi
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1/2 cup grated Parmesan cheese
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2 tbsp chopped fresh parsley, plus leaves to garnish
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1 tbsp chopped fresh basil, plus leaves to garnish
Steps
1
Heat oil in a 12” skillet over medium-high. Add sausage and cook until browned on all sides, 5 to 7 minutes. Remove sausage from skillet and cut into ¼” slices. Set aside.
2
To same skillet, add onion and cook until tender, 4 to 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 to 2 minutes.
3
To skillet, pour in wine, scraping any browned bits from bottom of pan. Add reserved sausage slices, tomatoes, broth and heavy cream. Stir to combine.
4
Add gnocchi to skillet, ensuring they are fully submerged in sauce. Bring mixture to a simmer over medium-low. Cover and cook until gnocchi are tender and tomatoes are softened, 5 to 7 minutes, stirring occasionally.
5
Remove from heat and stir in Parmesan, parsley and basil. Season with salt and pepper to taste. Garnish with parsley and basil leaves.
