Wednesday, October 7, 2015

a one pot wonder...


Easy as pie, that's what this delicious dish is and you can make it in no time.  One-Pan Gnocchi with Sausage and Spinach via Chew Out Loud was wonderful.  The only change I made was I added one 28oz can of diced tomatoes to make it a bit more saucy and I cooked the sausage and simmered it with the sauce for about 30 minutes well before dinner to richen the flavor. When we were ready to each, I proceed to add the rest of the ingredients and all was well with the world. I am so going to make it for our family as no one would think it is this easy to make.



Busy weeknights? No problem. This easy and fast Gnocchi with Sausage and Spinach is wonderfully tasty! All you need is 20 minutes and one pan. Deliciously simple! Serve with a loaf of French or Italian bread to eat up any leftover sauce.
Recipe type: Dinner, main
Cuisine: Italian
Serves: 6
  • 2 TB olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 lb Italian sausage (bulk, no casings)
  • 1 (16 oz) package dry potato gnocchi (from dry pasta aisle)
  • 1 (14.5 oz) can Italian flavored diced tomatoes with juices (do not drain)
  • ¼ cup low sodium chicken broth
  • 4 cups fresh baby spinach leaves
  • ¼ tsp freshly ground black pepper
  • ½ cup shredded mozzarella cheese
  • ½ cup freshly shredded Parmesan cheese
  1. In a large nonstick skillet, add oil and heat over medium high until hot. Add onion and garlic and stir/cook until fragrant, 30 seconds. Add sausage; stir and break it up into pieces, until nicely browned. Don't drain. Add uncooked gnocchi. Stir 1 min, gently breaking up any clumps. Stir in tomatoes with juices and chicken broth. Cover and cook on medium heat, 5 min, or just until gnocchi is fluffy and cooked through. Turn off heat.
  2. Add spinach and pepper. Stir until spinach leaves are wilted. Sprinkle with cheeses and cover for 3-5 minutes or until cheese is melty. Serve immediately. Sliced French or Italian bread is a great accompaniment, for eating up leftover sauce!

No comments:

Post a Comment