There is nothing more welcome on a weeknight than an easy, cheesy pasta recipe, and this creamy one-pot sausage gnocchi recipe with garlic butter breadcrumbs might just be a new favorite. With less than 35 minutes of prep required, this hearty one-pot meal is piping hot and on the table before the garlic bread is even out of the oven.
Yields: 4 – 6 serving(s)
Prep Time: 15 mins
Total Time: 35 mins
Ingredients
2 Tbsp. salted butter
3 cloves garlic, finely chopped and divided
1/2 c. panko breadcrumbs
1 1/4 tsp. kosher salt, divided, plus more to taste
3/4 tsp. ground black pepper, divided, plus more to taste
3/4 c. grated parmesan cheese, divided, plus more to serve
1/4 c. chopped fresh parsley, divided
1 lb. hot Italian sausage, casings removed
1 medium yellow onion, chopped
1 Tbsp. tomato paste
1 tsp. dried oregano
1/2 c. dry white wine
2 (12-oz.) packages refrigerated gnocchi
1 (14.5-oz.) can diced tomatoes
1 c. chicken broth
4 oz. cream cheese, cubed
1 (5-oz.) bag baby spinach
Directions
1. In a large, 12-inch skillet, melt the butter over medium heat. Add 1 finely chopped garlic clove and cook until fragrant, about 30 seconds. Stir in the panko breadcrumbs, ½ teaspoon of salt, and ¼ teaspoon of pepper and toast, stirring frequently, until the panko is golden brown and crispy, 7 to 9 minutes. Remove the mixture to a medium bowl and cool for 5 minutes. Stir in ¼ cup of parmesan and 1 tablespoon of parsley.
2. In the same skillet, cook the sausage and onion over medium heat until lightly browned and the sausage is crumbly, 7 to 9 minutes. Stir in the tomato paste, the remaining 2 cloves of garlic, oregano, remaining ¾ teaspoon of salt, and the remaining ½ teaspoon of pepper. Cook until fragrant, 1 minute.
3. Add the wine and cook, stirring constantly, until slightly reduced, 1 minute. Stir in the gnocchi, tomatoes, chicken broth, and cream cheese. Bring to a simmer, reduce the heat, and cover the pan. Cook for 5 minutes undisturbed.
4. Uncover the pan and stir in the spinach. Cook until the sauce is thickened and the spinach is wilted. Stir in the remaining ½ cup of parmesan cheese and 3 tablespoons of parsley. Taste for salt and pepper.
5. Serve the gnocchi hot with toasted breadcrumbs.
Source: The Pioneer Woman
