Gnocchi With Sausage and Spinach

Gnocchi With Sausage and Spinach
Quentin Bacon
Combine browned sausage meat with garlic and wilted spinach and toss with pillowy gnocchi for an elegant weeknight dinner.

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Serves 4
preparation
15
minutes
cooking
25
minutes
other
0
minutes

Ingredients

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
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 serving

Directions

  1. Cook the gnocchi according to the package directions. Drain, reserving ¼ cup of the cooking liquid.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  3. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes.
  4. Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes.
  5. Add the gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.
Kate Merker
February 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 53 %
  • Fat 48 g
  • Sat Fat 14 g
  • Cholesterol 96 mg
  • Sodium 1,886 mg
  • Carbohydrate 58 g
  • Fiber 4 g
  • Sugar 11 g
  • Protein 36 g
What does this mean? See Nutrition 101.

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