20-Minute, One-Pan Gnocchi with Sausage and Spinach

• Meat

  • 1 lb Italian sausage, bulk

• Produce

  • 4 cups Baby spinach, fresh leaves
  • 4 Garlic cloves
  • 1 Onion

• Canned Goods

  • 1/4 cup Chicken broth, low-sodium

• Pasta & Grains

  • 1 (16 oz package Potato gnocchi, dry

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese

• Other

  • 1 (14.5 oz can Italian flavored diced tomatoes with juices (do not drain

Found on chewoutloud.com

Description

Ingredients

• 2 TB olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 lb Italian sausage (bulk, no casings)
• 1 (16 oz) package dry potato gnocchi (from dry pasta aisle)
• 1 (14.5 oz) can Italian flavored diced tomatoes with juices (do not drain)
• ¼ cup low sodium chicken broth
• 4 cups fresh baby spinach leaves
• ¼ tsp freshly ground black pepper
• ½ cup shredded mozzarella cheese
• ½ cup freshly shredded Parmesan cheese

Directions

• In a large nonstick skillet, add oil and heat over medium high until hot. Add onion and garlic and stir/cook until fragrant, 30 seconds. Add sausage; stir and break it up into pieces, until nicely browned. Dont drain. Add uncooked gnocchi. Stir 1 min, gently breaking up any clumps. Stir in tomatoes with juices and chicken broth. Cover and cook on medium heat, 5 min, or just until gnocchi is fluffy and cooked through. Turn off heat.
• Add spinach and pepper. Stir until spinach leaves are wilted. Sprinkle with cheeses and cover for 3-5 minutes or until cheese is melty. Serve immediately. Sliced French or Italian bread is a great accompaniment, for eating up leftover sauce!