Gnocchi with Spinach and Chicken Sausage

Hi there! Remember me? I used to post recipes around here? Ha 🙂 Life’s been a bit hectic in the last few weeks and our dinners have consisted of tried and true, quick favorites, so posting, as you may have noticed, has been sparse. I’m happy to say that we seem to finally have gotten back in the groove and dinnertime (and breakfast and dessert time) have been much more exciting as of late.

This dish was invented by Yours Truly during one of those aforementioned hectic evenings. I’d been wandering around our grocery store, which is in the process of being remodeled and is at times a complete mess, when I wandered by a display of chicken sausage. On a whim I picked up some spinach feta chicken sausage and put it in the cart without any idea what I was actually going to do with it. At another store a few days later I did the same thing with a box of gnocchi. Then, one evening I was staring into our refrigerator trying to concoct something tasty that did not involve peanut butter and jelly when I saw the chicken sausage. I started throwing things into the pan and – tada- Brian’s new favorite meal was born. I’m happy to report that my What Can I Make in Twenty Minutes dinner ended up being a new entry in our weekly dinner rotation. Up next? Making the gnocchi from scratch!

Gnocchi with Spinach and Chicken Sausage
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Ingredients:
2 16 oz boxes potato gnocchi
4 chicken sausages, cut into bite-sized pieces
2 Tablespoons olive oil
2 shallots, diced
2-3 cloves garlic, minced
1 tablespoon corn starch
1/2 cup white wine
14 oz low sodium chicken broth
2-3 large handfuls spinach
dash of heavy cream (optional)
grated parmesan cheese

Directions:
Cook the gnocchi according to package directions. Drain and set aside.

Heat the olive oil into a large skillet over medium heat. Add the shallots into the pan and saute until tender. Add in the garlic and saute for 1 minute or until lightly golden. Add in the chicken sausage and cook until heated through. Add the corn starch to the pan and stir to combine

Pour the wine into the pan and stir to deglaze, scraping the brown bits off the bottom as you stir. Let simmer and reduce by about half.

Pour the chicken broth into the pan and simmer until the broth is thickened and reduced to about half. Add the spinach into the pan and simmer until wilted. Remove from heat and add a splash of heavy cream, stirring well. Combine with the cooked gnocchi. Sprinkle with grated parmesan cheese and mix together. Serve.

Source: Laura’s Recipe Collection Original