Ingredients
Equipment
Method
Cook the gnocchi
- Bring a large pot of salted water to a boil, then cook the gnocchi according to package directions until tender. Drain and set aside.
Brown kielbasa and build the skillet
- Heat a large skillet over medium-high heat and cook the kielbasa until browned on the edges, about 5 minutes. Keep it in a single layer when possible for better browning.
- Add the mushrooms and onion to the skillet and cook until softened, about 8 minutes, stirring occasionally. Scrape up any browned bits from the bottom.
- Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent scorching. The mixture should smell sweet and toasty.
Make it creamy and serve
- Reduce heat to medium, then stir in the heavy cream and cooked gnocchi. Simmer for 3 minutes, stirring so the gnocchi gets coated.
- Stir in the shredded parmesan cheese and butter until fully melted and creamy. The sauce should look smooth and lightly thickened.
- Turn off the heat and garnish with fresh parsley. Serve right away while the gnocchi is pillowy and the edges look caramelized.
Notes
For maximum caramelized edges, slice kielbasa evenly and avoid crowding the skillet—brown it in batches if needed. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently on the stove with a splash of cream or milk to loosen the sauce. Freezing is not recommended because cream and gnocchi can change texture after thawing. For a lighter option, use half-and-half or evaporated milk instead of heavy cream (sauce may be slightly thinner).