Ingredients

• 3 Italian-style turkey sausages , casings removed
• 4 ounces portobello mushrooms , coarsely chopped
• 2 shallots , minced
• 2 tablespoons butter
• 1 tablespoon oil
• 2 cloves garlic , minced
• 0.5 cups dry white wine , such as Pinot Grigio
• 1 , 18 ounce
• 1.5 cups heavy cream
• 0.5 teaspoons Italian herbs , such as cantanzaro herbs from Savory Spice Shop®
• 1 pinch red pepper flakes , Optional
• salt and ground black pepper to taste

Instructions

1. 1 Heat a heavy skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and no longer pink, about 7 minutes. Add mushrooms, shallots, butter, and oil; cook, stirring occasionally, until mushrooms and shallots are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Pour in white wine and simmer until wine has reduced by half, about 5 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in boiling water until pasta floats to the top, 2 to 4 minutes. Drain.
3. 3 Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

Nutrition per serving