Sausage, gnocchi, and spinach are the main ingredients in this quick, one-skillet meal. I've used mild sausages but hot Italian sausages can be substituted. Gnocchi is usually in the same aisle as dried pasta.
Ingredients
- avocado oil: 1 Tbsp
- onion: 0.5 cup (finely diced)
- cloves garlic: 2 piece (diced)
- mild Italian pork sausage, casing removed: 1 pound
- dry mini potato gnocchi: 1 pack (16 ounce pack)
- ½ cups no-salt-added diced tomatoes, undrained: 2 piece
- salt: 0.5 tsp
- basil: 0.5 tsp (dried)
- ground oregano: 0.5 tsp
- ground black pepper: 0.25 tsp
- ounces baby spinach: 5 piece
- pinch freshly grated nutmeg: 1 piece
- fresh mozzarella cheese: 1 cup (shredded)
- freshly shredded Parmesan cheese: 0.5 cup
Metric Conversion
Stages of cooking
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Heat avocado oil in a large, nonstick skillet over medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add sausage; stir to break up the meat and cook until well browned, 5 to 7 minutes.
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Drain excess oil and keep meat mixture in the skillet. Add gnocchi, stirring to break up any clumps. Stir in tomatoes, salt, basil, oregano, and pepper. Cover and simmer for 5 minutes.
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Stir in spinach and nutmeg and simmer until spinach has wilted, 3 to 5 minutes. Sprinkle mozzarella and Parmesan cheeses on top, cover, and simmer until cheese has melted, 2 to 3 minutes. Serve immediately.
