Creamy Sun-Dried Tomato and Sausage Gnocchi

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.

Add the Italian sausage (casings removed) to the skillet and break it apart with a spoon. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Drain any excess fat.

Stir in the minced garlic, chopped sun-dried tomatoes, and dried oregano. Cook for 1 minute until fragrant.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low.

Stir in the heavy cream, grated Parmesan cheese, salt, and black pepper. Let the sauce simmer gently for 3-4 minutes, allowing it to thicken slightly.

Add the potato gnocchi directly to the simmering sauce. Cook for 3-5 minutes, stirring gently, until the gnocchi are tender and heated through. If the sauce becomes too thick, add a splash more chicken broth or water.

Serve immediately, garnished with extra grated Parmesan cheese if desired.