Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large brown onion, diced
- 1 pound Italian sausage
- 16 ounces cremini mushrooms, sliced
- 1 tablespoon dried oregano
- 6 medium garlic cloves, crushed (about 1 1/2–2 tablespoons)
- 2 tablespoons tomato paste
- 1/2 cup wine
- 1/2 cup chicken broth
- 16 ounces roasted red peppers, diced
- 8 ounces sun-dried tomatoes, drained and julienne cut
- 16 ounces cannellini beans, rinsed and drained
- 6 ounces black olives, drained and halved
- Fresh basil leaves, for garnish
- 32 ounces gnocchi
- 1 tablespoon balsamic vinegar
- Freshly grated Parmigiano Reggiano, for serving
Instructions
- Boil a pot of water for the gnocchi and cook according to package instructions.
- In a large skillet, heat olive oil and sauté diced onion for 3-4 minutes.
- Add Italian sausage, cook until browned, about 8-9 minutes.
- Stir in dried oregano and sliced mushrooms; cook for 5 minutes.
- Add crushed garlic and tomato paste; cook for an additional few minutes.
- Pour in wine and chicken broth to deglaze the skillet.
- Add roasted red peppers, sun-dried tomatoes, cannellini beans, black olives, and basil; simmer.
- Drain gnocchi and stir into the sauce with balsamic vinegar.
- Serve hot, garnished with Parmigiano Reggiano and fresh basil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh, high-quality ingredients for the best flavor.
Adjust spice level with spicy Italian sausage if desired.
Avoid overcrowding the pan when browning sausage for a better sear.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 490
- Sugar: 5
- Sodium: 850
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 7
- Protein: 20
- Cholesterol: 60