For dinner last night, I created a dish with spicy sausage, Baby Bella mushrooms, and sweet corn in a roasted yellow pepper cream sauce with fresh herbs and those light-as-a-feather gnocchi that I bought. JUST AMAZING!
1 large onion, diced
1 pound spicy Italian sausage, casings removed
8 oz. Baby Bella mushrooms, sliced
1 ear of corn, steamed for five minutes in the microwave, husks removed, kernels cut from cob
4 cloves garlic, peeled and minced
1/4 teaspoon black pepper
2 tablespoons white balsamic vinegar
1/4 cup white wine
1 jar roasted yellow peppers (12 oz.), drained and pureed in a food processor
1 cup cream or half-n-half
1 lb. fresh gnocchi
1/4 cup chopped fresh herbs (rosemary, parsley, basil--whatever you fancy)
grated parmesan to garnish
In a large skillet over medium heat, melt the olive oil and butter and saute the diced onion, Italian sausage, and sliced mushrooms until the veggies are tender and the meat is no longer pink. Add in the steamed corn kernels, garlic, and black pepper, and cook for another minute or two. Deglaze the pan with the vinegar and white wine, cooking and stirring until the liquid has mostly been absorbed. Stir in the pureed peppers and the cream, reduce to very low heat, and let it reduce while you prepare the gnocchi.