GNOCCHI with SAUSAGE & SPINACH
Some days it feels as if there is just no time to get it all done. This meal can be altered in so many ways. You can use up ingredients you have on hand and finish cooking within 20 minutes. Perfect for a busy day. This recipe will will have you fall in love with gnocchi. Add in some really great sausage from Paradise Locker Meats, spinach, garlic, add a little Asiago and Parmesan and voila! It turns out to be flavorful and really delicious. Here is a tip, add an extra cup of cream and a bit of extra stock and you have a soup!!
Most types of gnocchi are really Italian dumplings! Dumplings, in general, are an ancient food popular in many countries around the world. They can be made with different types of flour like wheat, chestnut, buckwheat, rice and semolina and/or other ingredients such as ricotta, potatoes, dry bread, tubers or various vegetables.
Weekend meal box #12
READY IN: 20 mins
1 package refrigerated gnocchi
1 tablespoon oil
1 medium yellow onion finely chopped
4 pork sausages, sliced into ½ inch medallions
2-3 cloves of garlic, finely chopped
3 cups Baby Spinach
1 cup of half & half
1 tsp cornstarch
1 cup of reserved gnocchi water, hot
½ cube of beef bullion
3 oz grated parmesan & asiago cheese
Herb Mix: 1/2 teaspoon each
Thyme, Oregano, Parsley, Sage, Tarragon, Salt, Pepper
Cook the gnocchi just like pasta. Bring to a simmer 4 cups of salted water, add gnocchi and cook until they rise to the surface, it only takes a few minutes. Simmer for 2 minutes longer. Drain and reserve 1 cup of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium heat.
Add the onion, garlic and herb packet, cook until softened, about 5 minutes.
Add the sausage and cook until browned, 5 to 7 minutes.
Dissolve HALF of the stock cube in the reserved hot gnocchi water. Add to the sausage and stir.
Add the cornstarch to the half & half and stir. Slowly add it to the pan while stirring for 1 min.
Add HALF of the cheese while stirring.
Add the spinach, tossing frequently, until the spinach wilts, about 3 minutes.
Add the drained gnocchi and combine.
Divide among individual bowls and sprinkle with additional Asiago Parmesan.