This is a favorite that always feels fancier than it is. I tore a recipe from a Real Simple magazine over 10 years ago (!), reduced the amount of meat, cheese, and salt, increased the spinach, and have been enjoying it ever since.
Ack! Realizing it has been 10 years makes me feel old.
Eh, this recipe makes me feel more “accomplished” than “old.” With just a few ingredients, this recipe made 2007 Me feel like I could make more than spaghetti with meat sauce. Now, there is NOTHING wrong with spaghetti and meat sauce, definitely a stand-by/go-to/all-time-favorite/maybeIhadsometoday, but when actively trying to expand my culinary repertoire, it was nice to have something that was not red. But it was close enough to pasta with meat sauce (basically just minus the sauce, plus some green) that I wasn’t too daunted.
Also, poultry Italian sausage (either chicken or turkey). This is not something I grew up eating – we were more of a ground beef and ground turkey family – so that was a little twist for me too. If you like poultry Italian sausage, may I also recommend this One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage and this Italian Quinoa Breakfast Casserole. Two thumbs up. I have been finding a lot of chicken Italian sausage recently, but turkey works just as well. Try them both and see if you prefer one over the other!
Although I almost doubled the recommended baby spinach in this recipe, you honestly could use more – baby spinach has a tendency to disappear when you cook it! I would definitely stick with fresh spinach for this recipe.
- 16 oz. gnocchi
- extra virgin olive oil
- 1 sweet onion, diced
- 14 oz chicken Italian sausage (raw; turkey Italian sausage will also work well)
- 2 cloves garlic, sliced
- 8 oz fresh baby spinach (or more)
- 5-10 cranks freshly ground black pepper
- grated Parmesan cheese, for garnishing
- Cook the gnocchi according to package instructions. When it's ready (the gnocchi will rise to the surface of the boiling water), remove the gnocchi using a slotted spoon or strainer. Place the gnocchi in a bowl for safekeeping.
- Backing up: While the water is coming to a boil, heat a large skillet over medium-high heat. When the pan is hot, add a bit of olive oil.
- When the oil is hot (it will thin out and become shimmery), add the onion and cook until it softens and browns a bit at the edges.
- Add the sausage, removing the casings as you go, and breaking it up with a wooden spoon as it hits the pan.
- Add the garlic, spinach, and pepper, and cook until the spinach wilts, stirring occasionally.
- Add the gnocchi, and toss to distribute it.
- Serve in a pasta bowl, and top with grated parmesan.
Adapted from: https://www.realsimple.com/food-recipes/browse-all-recipes/gnocchi-sausage-spinach