Creamy Gnocchi with Sausage

 This recipe is quick and easy and I use either italian sausage or turkey kielbasa.  I found it on Salt & Lavender originally

Ingredients

• ▢16 ounces Italian sausage see note
• ▢1/2 small onion chopped finely
• ▢4 cloves garlic minced
• ▢1/3 cup dry white wine (e.g. sauvignon blanc)
• ▢1 (14 ounce) can diced tomatoes with juices
• ▢1 cup heavy/whipping cream
• ▢1 pound uncooked potato gnocchi
• ▢1/2 cup freshly grated parmesan cheese
• ▢Handful fresh basil torn
• ▢Salt & pepper to taste

Directions

• Sauté the sausage and onion in a skillet over medium-high heat for 7-10 minutes, or until lightly browned.
• Add the garlic to the pan and sauté for about 30 seconds.
• Add the wine and let it cook for about a minute.
• Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes. 
• Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
• Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately.