Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. gnocchi
2 tbsp. butter
4 garlic cloves, minced
1/2 lb. sweet Italian sausage
1 tbsp. tomato paste
1/4 cup white wine
1/2 cup heavy cream
1/3 cup Parmigiano Reggiano, finely grated
1 tbsp. Italian parsley, finely chopped
Salt to taste
Bring a large pot of water to a boil.
Meanwhile, heat the butter in a large sauté pan over low heat and sauté the minced garlic for 1-2 minutes until fragrant.
Add the sausage to the pan and sauté over medium-high heat for 5-8 minutes until fully cooked, crumbling the meat with a wooden spoon.
Stir in 1 tbsp. of tomato paste and then add 1/4 cup of wine to deglaze the pan and stir again.
Remove the sauce from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
Once the water is boiling, add plenty of salt. Cook the gnocchi until it floats to the top, about 2-3 minutes. Reserve 1 cup of pasta water.
Strain the gnocchi and add it to the pan along with the sauce and 1/4 cup pasta water. Toss on high heat until the gnocchi is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with Italian parsley and more Parmigiano.