This was a super easy and so tasty. I used sundried gnocchi which just added more flavor. If you love Italian sausage as Ted and I do you will enjoy the combination of these ingredients together.
Makes: 4 servings
Serving Size: about 1 1/4 cups
- 2 tablespoons extra-virgin olive oil, divided
1 large onion, sliced
- 2 links Italian turkey sausage (about 6 1/2 ounces), casings removed. You can use mild or hot sausage. I used sweet Tuscan.
- 2 large cloves garlic, minced
- 1/4 teaspoon ground pepper
- 2 tablespoons water
- 1 12-ounce bag spinach, stemmed
- 1 16-ounce package shelf-stable gnocchi
- 2 ounces thinly sliced fresh mozzarella cheese
- Heat 1 tablespoon oil in a large broiler-safe skillet over medium heat. Add onion; cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until golden brown and very tender, about 10 minutes more. Increase heat to medium and add sausage, garlic and pepper. Cook, breaking up the sausage with a wooden spoon, until cooked through, 3 to 5 minutes. Add water and cook, stirring up any browned bits, until the water has evaporated, about 1 minute. Add spinach a handful at a time and cook, stirring, until wilted, 3 to 4 minutes.
- Position rack in upper third of oven; preheat broiler to high.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Stir the gnocchi into the spinach mixture. Top with mozzarella. Broil until the cheese starts to brown, 3 to 5 minutes.
Per serving: 418 calories; 15 g fat (4 g sat, 8 g mono); 46 mg cholesterol; 52 g carbohydrates; 2 g total sugars; 21 g protein; 3 g fiber; 792 mg sodium; 671 mg potassium.