Eclectic Recipes » Skillet Gnocchi With Italian Sausage and Spinach

Skillet Gnocchi With Italian Sausage and Spinach

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It seems that I get myself in a cooking rut pretty often. Every week when I menu plan and make a grocery list, the same old favorites show up on the list. Even with having this creative outlet, my food blog, I don’t always make the time to experiment and cook with new ingredients for our everyday dinners.

One of the things I’ve been meaning to try forever is gnoccchi. I wanted to start with the store bought version, before committing to making a big batch of homemade gnocchi, just to get a feel for it.

I bought these gnocchi at Target beside the pasta. They cooked in just a couple of minutes, and I was able to transfer them to my sauce. For the sauce, I started out by browning some Johnsonville ground sausage. I love substituting ground sausage for ground beef in spaghetti sauces. I’ve had a lot of women tell me that ground sausage, or a mixture of ground sausage and ground beef or lamb was in fact their secret ingredient to the perfect “Italian Gravy.”

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After my sausage browns, I add onion, bell pepper and carrots diced very fine along with a few cloves of garlic. I substitute the celery in my holy trinity for carrots to add some sweetness to my sauce. And because we’re from the south, and do a lot of Cajun cooking, just about everything in my kitchen starts with a holy trinity of some sort.

To make the sauce, I either add a good quality spaghetti sauce, some San Marzano tomatoes with basil, or just some tomato paste to my ground meat and vegetables. Then I add a good pour of red wine, and let it simmer away.

It kind of depends on how much red wine I’m willing to sacrifice on what type of tomato product I use to make my sauce. If I have a good amount of a nice red wine, I’ll go for the tomato paste, and then add about half the bottle. If I only have a little red wine, I’ll do the San Marzano tomatoes. And if all I have is cheap, old or God forbid white wine, I’ll use a jarred spaghetti sauce.

After the sauce has simmered and has thickened. I cook the gnocchi. Then for extra nutrition, I add a few handfuls of fresh spinach to my sauce and wilt it in. This way I can say that we don’t have to eat a separate salad with our meal, because the greens are in the main dish :). Lastly I place some fresh mozzarella on top and then melt it under the broiler.

To serve, I just add some freshly grated parmesan and fresh chopped basil. It’s a simple, comforting meal that’s perfect for any day of the week. And I’m happy to say that my family and I ate the whole skillet. It was so good!

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This post sponsored by Johnsonville. All opinions 100% mine.

5 Responses to “Skillet Gnocchi With Italian Sausage and Spinach”


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