Creamy Tuscan Sausage Gnocchi

READY IN: 35mins

INGREDIENTS

  • 8ouncesItalian sausage, crumbled
  • 1smallonion, chopped
  • 6 bella mushrooms, chopped
  • 4garlic cloves, minced
  • 34 cupchicken broth
  • 1cupcream (I use half and half)
  • 1teaspoonlemon juice
  • 12 cherub tomatoes, sliced in half
  • 12 lbpotato gnocchi
  • 1cup packed fresh Baby Spinach, chopped
  • 12 cup freshly grated parmesan cheese
  • 2tablespoonspesto sauce
  • NUTRITION INFO

    Serving Size: 1 (800) g

    Servings Per Recipe:3

    Calories: 688.8

    Calories from Fat 464 g 67 %

    Total Fat 51.6 g 79 %

    Saturated Fat 25.9 g 129 %

    Cholesterol 146.2 mg 48 %

    Sodium 1417.1 mg 59 %

    Total Carbohydrate30.8 g 10 %

    Dietary Fiber 7 g 28 %

    Sugars 15.8 g 63 %

    Protein 30.1 g 60 %

    DIRECTIONS

  • Take the sausage and crumble it into a deep skillet. Sauté the sausage over medium-high heat, breaking it up as you go along, until browned (about 5-7 minutes).
  • Add the onion and mushrooms when the sausage is almost done.
  • Stir in the garlic and cook for about 30 seconds.
  • Add the chicken broth, creamer, lemon juice, tomatoes, and gnocchi to the pan. Give it a good stir.
  • Reduce the heat to medium and cover the pan. Cook for 5 minutes.
  • Give the gnocchi a stir and then add in the spinach. Cover the pan again for 1-2 minutes until the spinach has wilted.
  • Stir in the parmesan and pesto.  Be sure the gnocchi is cooked through and the sauce is thickened to your liking (cook for another five  minutes if necessary). Season with salt & pepper to taste and serve immediately.
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