Mushroom and Sausage Gnocchi Mushroom and Sausage Gnocchi

Mushroom and Sausage Gnocchi | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Maya Visnyei

Our Big Batch Mac 'n' Cheese Sauce is the star of this dish. Top with basil and serve immediately. 

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 6 servings

Ingredients

  • 500 g gnocchi
  • 500 g spicy or mild Italian sausage , casings removed
  • 227 g sliced cremini mushrooms
  • 1 cup frozen peas , thawed
  • 2 cups Big Batch Mac 'n' Cheese Sauce (recipe in Method)
  • 2 cups packed baby spinach
  • 1/4 cup packed fresh basil leaves

Method

In large saucepan of boiling salted water, cook gnocchi according to package directions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.

In large nonstick skillet, cook sausage over medium-high heat, breaking up with spoon, for 2 minutes. Add mushrooms; cook, stirring occasionally, until browned, 6 to 8 minutes. Add gnocchi; cook, stirring occasionally, until lightly browned, 3 to 5 minutes.

Stir in peas, reserved cooking liquid and Big Batch Mac 'n' Cheese Sauce until combined. Cook, stirring occasionally, until thickened, 5 to 8 minutes (sauce may separate but will come together as it cooks). Stir in spinach during last 2 minutes of cooking. Top with basil and serve immediately.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 1118 mg
  • Sugars 6 g
  • Protein 24 g
  • Calories 507
  • Total fat 24 g
  • Potassium 608 mg
  • Cholesterol 78 mg
  • Saturated fat 10 g
  • Total carbohydrate 51 g

%RDI

  • Iron 14
  • Fibre 0.0
  • Folate 22
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27
  • Vitamin C 10
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Mushroom and Sausage Gnocchi

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