Potato Gnocchi with Italian Sausage, Swiss Chard and Mushrooms
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 8 oz Crimini mushrooms, sliced thinly
- 1 lb sweet Italian sausage
- 1 bunch Swiss chard, thinly sliced crosswise, tough stems removed
- salt and pepper, to taste
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- ½ medium red onion, sliced thinly
- 4 cloves garlic, sliced thinly
- 4 tablespoon butter
- 1 lb potato gnocchi (fresh, frozen or shelf stable)
- ½ teaspoon crushed red pepper flakes
- 1 cup fresh grated parmesan cheese, plus more for serving
- ½ cup reserved pasta water (from cooking gnocchi)
Instructions
- Heat olive oil over medium heat in a large cast iron skillet or large deep pan, with a lid. 2. Add the sliced mushrooms to the pan, season with salt and pepper, and toss to coat. 3. Cook 7-10 minutes, stirring occasionally, until softened and reduced in size. 4. While mushrooms cook, boil salted water for the gnocchi. Once boiling- cook pasta, reserve ½ cup pasta water, then drain pasta and set aside. 5. After mushrooms have cooked down, add the sausage and cook, breaking up as you go with a spatula or wooden spoon until cooked through and well browned- 5-7 minutes. 6. Once sausage is browned, add the onions and season with salt and pepper. 7. Cook, carefully stirring occasionally for 5-6 minutes, until onions begin to soften a bit. 8. Add the chopped and cleaned Swiss chard and wine and cover, and cook- stirring occasionally (and carefully- pot will be full) for 10-12 minutes, until onions, chard and chard stems are cooked through. 9. Remove the lid and cook 2-3 minutes more until liquid is mostly evaporated. 10. Add the butter, garlic, and crushed red pepper flakes and toss to coat. 11. Cook 1 minutes until garlic is just fragrant. 12. Add the cooked and drained gnocchi, reserved pasta water and parmesan cheese, and toss to coat. 13. Cook 5 minutes more until sauce is thickened and glossy. 14. Serve with additional grated Parm, if desired.