Italian Goulash

A serving of Goulash with Italian Sausage that is garnished with grated parmesan and basil leaves.

Italian Goulash is a rich and savory dish that combines tender, pillowy gnocchi with flavorful homemade Italian sausage and mushrooms. Ready in just about 30 minutes, it’s the perfect comfort meal for busy nights.

Course Dinner

Cuisine American

Keyword Italian Goulash, Italian Sausage with Gnocchi

Prep Time 10

Cook Time 25

Servings servings

Calories 609kcal

Author Heather

Ingredients

2 tablespoons extra virgin olive oil
1 large brown onion *diced, (aka yellow onion)
1 pound Italian sausage *See Note #2 below
16 ounces cremini mushrooms *sliced
1 tablespoons dried oregano
6 medium garlic cloves *crushed, about 1 1/2-2 tablespoons
2 tablespoons tomato paste
1/2 cup wine *See Note #3 below
1/2 cup chicken broth
16 ounces roasted red peppers *diced
8 ounces sun-dried tomatoes *drained, julienne cut
16 ounces can cannellini beans *rinsed and drained
6 ounces black olives *drained and cut in half
fresh basil leaves
32 ounces gnocchi
1 tablespoon balsamic vinegar
freshly grated Parmigiano Reggiano

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Instructions

Put a pot of water on to boil for the gnocchi.
In a large skillet, heat oil over medium-high heat.
Add onion and sauté until softened, about 3-4 minutes.
Add the Italian sausage to onions, breaking it up with a spatula, and cook until browned and fully cooked through, about 8-9 minutes.
Stir in dried herbs and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.
Add garlic and sauté until fragrant, about 1- 2 minutes.
Stir in tomato paste and sauté for a few minutes to deepen the flavor.
Pour in wine and broth to deglaze the skillet, scraping up any browned bits from the bottom.
Add roasted red peppers, sun-dried tomatoes, cannellini beans, olives and torn fresh basil leaves to the skillet, stir well. Lower heat and let simmer, stirring occasionally while the gnocchi cooks.
Meanwhile, cook the gnocchi according to the package instructions.
To the Italian sausage skillet stir in balsamic vinegar and cooked gnocchi. See Note #4 below.
Serve hot, garnished with grated Parmigiano Reggiano and additional fresh basil leaves if desired.

Notes

Note #1- To simplify preparation, use Mise en Place. This means measuring and chopping all ingredients before you start cooking. Having everything ready ensures a smooth process and helps you manage each step efficiently.

Note #2- Within my Italian Sausage recipe are variations for making either Sweet Italian Sausage or Hot Italian Sausage. However, I often add 1 tablespoon of ground dried rosemary for the added depth of flavor. Additionally, making the Italian Sausage a day ahead of time and letting it sit covered in the refrigerator allows the flavor to deepen.

Note #3- An additional 1/2 cup of chicken broth can replace the wine.

Note #4- Add 1/2 cup of starchy pasta water at the end to slightly thin the sauce, if desired.

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