Gnocchi Con Salsicce Rucola E Pomodoro Secc
Indulge in the comforting flavors of Italy with Gnocchi Con Salsicce Rucola E Pomodoro Secc, a hearty dish that brings together soft, pillowy potato gnocchi and a rich, creamy sauce. This recipe highlights the savory goodness of crumbled Italian sausage, the peppery freshness of arugula (rucola), and the tangy sweetness of sun-dried tomatoes, all simmered in a luscious Parmesan-infused cream. A hint of garlic and a touch of optional red chili flakes add depth and warmth to the dish. Perfect for a quick yet indulgent weeknight dinner, this 30-minute recipe offers a balance of textures and flavors that’s nothing short of gourmet. Serve it hot, garnished with extra Parmesan and a drizzle of olive oil, for an unforgettable Italian-inspired meal.
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Recipe Information
Ingredients
- 500 g Potato gnocchi
- 250 g Italian sausage
- 100 g Arugula (rucola)
- 80 g Sun-dried tomatoes, julienned
- 200 ml Heavy cream
- 50 g Parmesan cheese, grated
- 2 Garlic cloves, minced
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil for the gnocchi. Set aside while you prepare the sauce.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Remove the casing from the Italian sausage and crumble it into the skillet. Cook, stirring occasionally, until browned and cooked through, about 7-8 minutes.
Add the julienned sun-dried tomatoes to the skillet and stir to combine. Cook for an additional 2 minutes.
Lower the heat and pour in the heavy cream. Stir well to ensure everything is evenly coated. Simmer for 3-4 minutes to allow the flavors to meld together.
Add grated Parmesan cheese to the skillet and stir until melted into the sauce. Season with salt, black pepper, and red chili flakes if using. Turn off the heat.
Cook the gnocchi in the boiling water according to the package instructions, usually 2-3 minutes or until they float to the surface. Use a slotted spoon to transfer the cooked gnocchi directly into the sauce.
Toss the gnocchi gently in the sauce to coat evenly. Add the arugula and stir until just wilted.
Serve immediately, garnished with additional grated Parmesan and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1726 mg | 75% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 15.6 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 239 mg | 18% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
