INGREDIENTS
- 16 ounces Italian sausage
- 1/2 small onion chopped finely
- 4 cloves garlic minced
- 1/3 cup chicken broth
- 1 (14 fluid ounce) can diced tomatoes with juices (we used crushed tomatoes)
- 1 cup heavy/whipping cream (we used milk and it worked great)
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese
- Handful fresh basil torn (we used dried basil and parsley, about 1 TBS each)
- Salt & pepper to taste
INSTRUCTIONS
- Sauté the sausage and onion in a skillet over 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 about 30 seconds.
- Add the chicken broth 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.
We cooked the gnocchi separately and put both pots on the table.