Ingredients
- 1 lb Ground Sausage
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 White Onion, finely diced
- 3 cloves Garlic, minced
- âu2026u201c cup Cento All Purpose Chicken Broth
- 1 can Cento Petite Diced Tomatoes (14.5 oz)
- 1 cup Heavy Cream
- 1 package Anna Potato Gnocchi (17.6 oz)
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 cup Parmesan Cheese, shredded
- 1/4 cup Fresh Basil Leaves, chopped
Directions
In a large skillet, heat olive oil over medium-high heat. Add ground sausage, breaking it apart with a spatula and cook until browned. Add diced white onion and cook until soft, then stir in minced garlic for another minute. Pour in chicken broth and let it simmer briefly, scraping up any browned bits. Add diced tomatoes and heavy cream, allowing the mixture to gently simmer. Now, add gnocchi directly to the skillet, spreading them evenly and letting them cook until they turn golden brown on the bottom. Season with salt and black pepper to taste, then sprinkle grated Parmesan cheese evenly over the skillet. Let the cheese melt into the sauce. Remove the skillet from the heat, sprinkle with chopped basil, and serve your creamy sausage and gnocchi skillet hot. Serves 4.
