Cook 2 pounds of mild Italian chicken sausage (casing removed) in a large skillet over high heat. There is no oil necessary here since the sausage naturally has a lot of fat.
Once the sausage is cooked, add 1/2 of a medium chopped onion and 2 minced garlic cloves to the skillet.
Stir over medium heat until the onion is cooked through and appears translucent.
Now add in 8 oz of sliced baby Bella mushrooms and sauté until cooked through. Then pour in 1 1/2 cups fresh mushroom Prego sauce.
Add tomato sauce and heavy cream
Give it a quick stir and add 2 cups of heavy cream. Let the sauce come to a simmer.
Meanwhile, cook 2 pounds of gnocchi in salted water and drain afterward.
Stir in the parmesan, salt, and cooked gnocchi
Once the sauce has come to a simmer, turn off the heat and add the cooked gnocchi, 3/4 cup grated Parmesan cheese, and 1/4 tsp salt. Stir until well combined.
Video
Notes
Helpful Tips
Remove the casing on the sausage- Before you cook the sausage, take off the casing so that the meat breaks apart in the sauce. This will also release more flavor.
Make the sauce in advance- You can make the sauce a couple of days in advance and store it in the fridge until you are ready to prepare the pasta.
Don't overcook the gnocchi- As soon as you see your gnocchi floating to the surface of the water, take them out. If you overcook them, they will turn to mush.