Gnocchi with Spinach and Sausage
Recipe as Adapted from Real Simple Magazine
2 9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound Italian sausage, casings removed (I used Italian Chicken Sausage)
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan, plus more for garnishing
Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes. Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.
Tip: Gnocchi are small, quick-cooking dumplings, usually made from potatoes. You'll find them with the fresh or dried pasta in supermarkets, or you can substitute a short pasta, such as rigatoni, penne, or farfalle.
Yield: Makes 4 servings
CALORIES 815 (53% from fat); FAT 48g (sat 14g); SUGAR 11g; PROTEIN 36g; CHOLESTEROL 96mg; SODIUM 1,886mg; FIBER 4g; CARBOHYDRATE 58g
Real Simple, MARCH 2007