This dish is a weeknight pantry/fridge raid with a package of shelf-stable gnocchi providing the starting point.
Potato Gnocchi, Sausage and Spinach
Prep time: 15 minutes
Total time: 45
- 1.5 lbs. Italian sweet sausage
- 2 Tbsp. olive oil
- 1 onion, 1/4″ dice
- 3 cloves garlic, pressed
- kosher salt
- 2 tsp. Penzeys Mural Of Flavor (see note)
- 1 tsp. red pepper flakes
- 1 lb. potato gnocchi
- 1 6 oz. bag spinach, rinsed and spun
- Parmesan cheese for garnish
- Place sausages and 1/2 cup water in a lidded skillet and heat over medium. Cook for 5-7 minutes; cook until internal temp reaches 160°F. Set aside.
- Meanwhile heat a pot of salted water to a boil and cook the gnocchi according to the package. Reserve 1/2 cup of pasta water and drain.
- Dump out excess water from the skillet and wipe skillet dry. Return skillet to medium heat and add the olive oil. When the oil begins to shimmer add the onions along with a pinch of kosher salt. Stir to coat and cook for 4-5 minutes until softened. Add the garlic and stir for 30 seconds or until fragrants. Add the red pepper flakes and spice blend. Stir to incorporate and bloom the spices.
- Add the spinach along with the reserved pasta water. Cover and cook for about 5 minutes, stirring periodically. The spinach will wilt down to less than a cup in volume.
- While the spinach cooks slice the sausages into bite-size pieces.
- When the spinach is fully cooked add the sausages and gnoochi. Toss to combine. Cover and cook long enough to reheat sausages.
- Serve with grated Parmesan cheese.
Penzeys Mural Of Flavor is one of my favorite spice blends. If you don’t have it you could substitute 1 tsp. dried thyme, 1/2 tsp. ground black pepper, 1/4 tsp. ground coriander and 1/4 tsp. dried citrus peel.
I prefer to boil the potato gnocchi for a little longer than the package recommends. In my case the package said 2 minutes in boiling water. At that point they were warmed through but still a little dense for my taste. An extra minute made them a little lighter and less chewy.