Hearty potato gnocchi with pan-browned sausage and shallots, roasted bell peppers and spinach in a rich cream sauce
Total Time30 minutesmins
Servings: 4
Author: Adapted from Taste of Home Gnocchi with Spinach and Chicken Sausage
Ingredients
1package16 ounces potato gnocchi
2tablespoonsolive oil
12ouncesfully cooked sausage linkshalved and sliced
1/3cupshallotfinely chopped
2garlic clovesminced
1 1/2cupchicken brothdivided
1tablespooncornstarch
3cupsfresh baby spinachif leaves are large, tear into pieces
1/2cuproasted bell pepperspatted dry and coarsely chopped
3/4cupheavy whipping cream
Kosher salt and freshly ground black pepperto taste
1/4cupor more, shredded Parmesan cheese
Instructions
Start water for gnocchi. Meanwhile, in a large skillet, heat oil over medium heat and add sausage. After a few minutes, once the sausage starts to brown, add the shallots and cook until the sausage finishes browning and the shallots are tender. Add garlic; cook 1 minute longer.
Stir in 1 cup of chicken broth. Bring to a boil; cook until reduced by half, a few minutes. In a small bowl, stir together cornstarch and 1/2 cup broth and then stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Add gnocchi to pasta water and cook according to package directions.
Add spinach, pepper, and cream to the skillet. Cook and stir until spinach is wilted, a minutute or two. Season with salt and pepper.
Drain gnocchi; add to pan and heat through. Serve topped with Parmesan cheese.
Notes
Sausage - you can use smoked pork or beef sausage, spicy andouille sausage, or your favorite chicken sausage.Swap in a medium-sized pasta for the gnocchi if you prefer or can't find gnocchi.