Spinach & Sausage Gnocchi

I must be feeling “off” because instead of (my favorite) Mexican food…I was having an Italian craving!  So I loaded up the crew and headed to the store in search of something that’d catch my eye!

Once in the produce section, I saw aplenty of fresh mushrooms, and while their meaty texture would of been fine alone for me, I KNOW my hubby needs meat in his meals.  So let’s head for the Italian Sausage!!  In true Carly form I went with the spicy..hey, even my young boys love it!  Finally, what goes better with sausage and mushrooms in not only flavor, but color?  Sautéed spinach!!  Dang, when paired with the onions and garlic, the light pillowy texture from the gnocchi (Im dreamy eyed right now), this was just delicious!!  **plus quick!!

*This can be made gluten free.

*You can leave out the sausage and substitute veggie broth instead of beef stock for a vegetarian option.

The Starting Lineup

  • 1 16oz pckg gnocchi (gluten free available)
  • 1 pckg Italian sausage links (I used spicy)
  • 1 9oz pckg frozen spinach (defrosted and drained)
  • 2 portobello mushrooms (cleaned, scraped and sliced)
  • 1 8oz pckg baby Bella’s mushrooms (cleaned & sliced)
  • 1 cup beef stock (gluten free available)
  • 1/2 cup parmesan cheese
  • 2 cloves garlic and 1/2 shallot, minced
  • Kosher salt & pepper, red pepper flake (a pinch each/to taste) 

    Beef broth not pictured

         

In a large skillet on medium heat, place in the Italian sausages along with a couple Tbsps of water.  Cover and allow to brown, turning ever so often.  Once the sausages are browned on all sides, remove most of the grease and then carefully poor in the 1 cup beef stock over the sausage.  Cover again and allow to steam in the broth for about 5 minutes to finish cooking through.  When finished, set aside on a paper towel lined plate reserving the pan juices. 

   

**Meanwhile bring a large stockpot of salted water to a low boil.  

In that same pan with the reserved juices, add in the garlic & shallot and cook for 1 minute. 

 Next, toss in all of the mushrooms followed shortly with the defrosted & drained spinach.  Sauté the veggies together while slicing the now cooled and cooked sausage links into 1″ pieces.  Add to the skillet. 

     

**Your water should now be boiling, so toss in the gnocchi and cook to package directions.  This does NOT take long folks.

Gnocchi is now cooked!  With a ladle transfer the pillowy potato bites directly into the sausage skillet.  Make sure to include a little of the cooking water with the gnocchi!  Really makes for a great sauce!! 

 Finally…add that nutty parmesan cheese over top the entire skillet and fold in. 

Serve with a bit more freshly grated Parmesan on top alongside a light salad and glass of vino!!  Enjoy!!! 

 

2 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: