Gnocchi with Sausage and Spinach

Today was a busy day, so I had no time to go to the grocery store. This gnocchi with sausage and spinach recipe used up ingredients I had on hand and was finished cooking within 20 minutes–perfect for a busy weeknight! This easy gnocchi recipe paired nicely with an ultimate chopped kale Caesar salad and some crusty bread.

Gnocchi with Sausage and Spinach

Ingredients:

• 2 tsp olive oil
• ½ lb Italian sausage
• Pinch of fennel seeds, crushed well
• Pinch of crushed red pepper flakes, to taste
• 2 cloves of garlic, minced
• 1 cup of chicken broth
• Sea salt and freshly cracked pepper, to taste
• 12 oz gnocchi, cooked per instructions
• 3 cups of baby spinach, chopped
• Parmesan shredded, to taste

How to Make Gnocchi with Sausage and Spinach

Heat the olive oil in a large skillet over medium heat. Add the sausage to the hot pan and break it into crumbles with a spatula. Add the crushed fennel seed and crushed red pepper flakes. Cook, stirring occasionally, for 5 minutes. Add the minced garlic to the pan and cook, stirring constantly, for 1 minute.

Add the chicken broth, then simmer for 10 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.

Meanwhile, cook the gnocchi in a large pot of well-salted water per instructions. Drain, then carefully spoon into the skillet with the sausage.

Add the spinach and cook, stirring often, for 1-2 minutes.

Pour into a serving bowl and top with freshly grated Parmesan, to taste.

Serve immediately. Enjoy

Gnocchi with Sausage and Spinach

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Main

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet
• Large pot

Ingredients

• 2 tsp olive oil
• ½ lb. chicken Italian sausage
• Pinch of fennel seeds crushed well
• Pinch of crushed red pepper flakes to taste
• 2 cloves of garlic minced
• 1 cup of chicken broth
• Sea salt and freshly cracked pepper to taste
• 12 oz gnocchi cooked per instructions
• 3 cups of baby spinach chopped
• Parmesan shredded, to taste

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the sausage to the hot pan and break it into crumbles with a spatula. Add the crushed fennel seed and crushed red pepper flakes. Cook, stirring occasionally, for 5 minutes.
• Add the minced garlic to the pan and cook, stirring constantly, for 1 minute.
• Add the chicken broth, then simmer for 10 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.
• Meanwhile, cook the gnocchi in a large pot of well-salted water per instructions. Drain, then carefully spoon into the skillet with the sausage.
• Add the spinach and cook, stirring often, for 1-2 minutes.
• Pour into a serving bowl and top with freshly grated Parmesan, to taste.
• Serve immediately. Enjoy

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