Gnocchi with Wagyu Italian Sausage. Drain excess oil and keep meat mixture in the skillet. Add gnocchi, stirring to break up any clumps. Stir in tomatoes, salt, basil, oregano, and pepper.
Pour olive oil into the pan (if needed) and toss in the diced onions. In a large nonstick skillet, add oil and heat over medium high until hot. Add sausage; stir and break it up into pieces, until nicely browned. You can cook Gnocchi with Wagyu Italian Sausage using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Gnocchi with Wagyu Italian Sausage
Add the olive oil to a large heavy-bottomed stock pot or Dutch oven set over medium heat. Using a slotted spoon, transfer the sausage to a bowl and set it aside. Add the chicken broth, cream, lemon juice, sun-dried tomatoes, and gnocchi to the pan. Reduce the heat to medium and cover the pan.
Gnocchi with Wagyu Italian Sausage step by step
Sauté the sausage and onion in a skillet until lightly browned, then stir in the garlic for about half a minute. Pour in the wine and cook for a minute or so. Add in the tomatoes, gnocchi, and cream. Add heavy cream and drained gnocchi back to pan and heat over medium until gnocchi absorbs the cream. While gnocchi is cooking, in the medium bowl with the spinach, add ricotta, egg, parsley, salt, pepper, basil and ¾ cup of the Parmesan cheese.