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Sausage Chard Gnocchi with Mushrooms
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Potato Gnocchi with Italian Sausage, Swiss Chard and Mushrooms Recipe

Potato Gnocchi with Italian Sausage, Swiss Chard and Mushrooms with creamy sauce parmesan pan sauce.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Italian
Keyword: gnocchi, Italian sausage, mushrooms, swiss chard
Servings: 6
Calories: 592kcal

Equipment

  • large skillet
  • large pot for boiling gnocchi

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.

Nutrition

Calories: 592kcal | Carbohydrates: 34g | Protein: 20g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 1185mg | Potassium: 477mg | Fiber: 2g | Sugar: 2g | Vitamin A: 916IU | Vitamin C: 5mg | Calcium: 199mg | Iron: 4mg