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Recipes

Sausage Gnocchi Skillet

Made With:

Soups

CLASSIC CREAM OF MUSHROOM

Fresh mushrooms in a rich creamy base.

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Total Time

95 min.

Serving & Size

12 oz/340.1 g

Cream of Mushroom Soup simmered with gnocchi, crumbled sausage, mushrooms, herbs and seasonings. Gnocchi is served garnished with fresh herbs.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Olive Oil 2 tbsp 30  mL
Italian sausage, casings removed 6 lbs 3  kg
1. To large high-sided skillet or Dutch oven set over medium heat, add oil. Add sausages and cook, stirring occasionally and breaking up with a wooden spoon, for 10 to 12 minutes or until cooked through and starting to brown. Transfer to large paper towel–lined plate (reserve skillet).
Ingredients Weight Measure
Weight Measure
Butter, unsalted 1/4 cup 60  mL
Mushrooms, sliced 2 lbs 1  kg
Fresh Sage, thinly sliced 1 cup 250  mL
Garlic, minced 1/4 cup 60  mL
Black Pepper 1 tsp 5  mL
2. Drain fat from skillet. Increase heat to medium-high and melt butter in skillet. Add mushrooms, sage, garlic and pepper. Cook, stirring occasionally, for 7 to 9 minutes or until mushrooms are starting to brown.
Ingredients Weight Measure
Weight Measure
Campbell’s® Condensed Cream of Mushroom Soup 1 can 48oz 1  can 1.36 L
2% Milk 3 cups 750  mL
Gnocchi, cooked according to package 6 lbs 3  kg
Fresh Parsley, finely chopped 1/4 cup 60  mL
3. Stir in condensed mushroom soup and milk; bring to a boil. Stir until smooth. Stir in gnocchi and sausage; bring back to a simmer. Cook at a simmer, stirring occasionally, for 4 to 6 minutes or until sauce has thickened and an internal temperature of 165F (74C) or higher is held for 15 seconds. Stir in parsley.

CCP: Hold hot at 140F (60C) or higher for serving.

CCP:
Substitute gnocchi with pierogies for variation.
Use sweet or spicy Italian sausages as preferred.
For a lower-sodium version, use low-sodium sausages.
For a vegetarian version, substitute veggie crumbles for the sausage.

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