Gnocchi cremosi di salsiccia e funghi
(gnocchi with sausage & mushrooms)

For ➍
3 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