Sausage Spinach And Gnocchi Recipes

SAUSAGE, SPINACH AND GNOCCHI

Steps:

• Cook gnocchi according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium heat; cook sausage 5-7 minutes or until no longer pink, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain. Add spinach and tomatoes; cook and stir just until spinach is wilted., Stir in gnocchi and spaghetti sauce; heat through. Freeze option: Freeze cooled gnocchi mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a skillet, stirring occasionally and adding a little water if necessary.

GNOCCHI WITH SAUSAGE, TOMATOES AND SPINACH

Steps:

• Add the canola oil to a large skillet over medium-high heat.
• Cook peppers and onion until softened (about 3-4 minutes) and add the chicken sausage (cutting the casing off to remove it). Use a spatula to break it into small pieces while it cooks.
• When sausage is no longer pink, add garlic, Italian seasoning, salt and pepper and cook 1 minute.
• Add gnocchi, chicken broth and tomatoes and bring to a simmer over medium high heat. Cover, reduce heat to medium-low, and simmer until gnocchi is tender (about 5 minutes).
• Remove lid, stir in spinach and Parmesan, and cover to allow spinach to wilt slightly.
• Serve.

GNOCCHI WITH SPINACH AND CHICKEN SAUSAGE

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted., Drain gnocchi; add to pan and heat through. Sprinkle with cheese.

THREE CHEESE BAKED GNOCCHI WITH SPINACH

Steps:

• Preheat oven to 400 degrees. Heat the olive oil over medium low heat. Add the onion and garlic; sauté until translucent and fragrant. Add passata and water or broth; bring to a low simmer. Add torn basil, mascarpone, and salt. YUM.
• Add gnocchi and spinach. Stir to coat evenly with sauce. Top with mozzarella slices and a sprinkle of Parmesan. Bake for 15-20 minutes, until gooey and light golden brown on top. Serve with more basil. THE END. That's it. You're in heaven.

GNOCCHI WITH SAUSAGE AND SPINACH

Steps:

• 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.

ONE-POT ITALIAN SAUSAGE-GNOCCHI SOUP

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage, onion, garlic, and Italian seasoning. Cook, stirring often and breaking up meat using a spoon, until meat is no longer pink, about 8 minutes. Stir in tomatoes and broth; bring to a gentle boil over medium-high. Add gnocchi and spinach; cook, stirring often, until gnocchi is al dente, about 2 minutes.