For ➍3 Italian sausages, casings removed*
200 portobello mushrooms, coarsely chopped**
2 shallots, minced
2 tbs butter***
1 tbs oil
2 cloves garlic, minced
200 g potato gnocchi
10 cl dry white wine (such as Pinot Grigio)
1-2 tbs heavy cream****
½ ts Italian herbs, dried*****
1 pinch red pepper flakes, or to taste
salt & ground black pepper to taste
Heat a heavy skillet over medium high heat and cook sausage until no longer pink, breaking up the meat with a wooden spoon as it cooks, about 7 m.
Continue to brown the meat and add mushrooms, shallots, butter, and oil. Cook until mushrooms and onions are soft and beginning to brown, about 5 m.
Add garlic and cook for 1 to 2 m.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 m. Drain and set aside.
Add white wine to the sausage mixture and simmer, uncovered, until wine has reduced by half, about 5 m.
Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper.
Cook over medium-low heat until sauce has thickened, about 10 m.
Serve without cheese.
*lemon & thyme pork sausages recommended
**or use a creative mushroom blend, like porcini, shiitake, small button mushrooms
***use 2 tbs olive oil instead
****use lactose-free vegan cream instead
*****use ½-1 tbs fresh herbs like oregano instead
