Gnocchi with Spinach and Sausage

This is another recipe that was recommended to me in my SOS post a couple of weeks ago. Thanks to Holly for recommending it! We’ve only had gnocchi once before and that was at a restaurant.  The texture definitely takes some getting used to. It’s essentially a small dumpling made out of potato. You could easily sub pasta for the gnocchi in this recipe, which I may do next time to make it a cheaper meal. I found this gnocchi in the refrigerated fine cheeses section of our grocery store. This was a quick and tasty meal and the leftovers were good too. Thanks again Holly!

Gnocchi with Sausage and Spinach (adapted from Real Simple)

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 turkey 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.

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