Gnocchi with Spinach & Chicken Sausage
Dinner’s easy when I can use ingredients typically found in my fridge and pantry. —Laura Miller, Lake Ann, MI
Takes: 25 min. • Makes: 4 servings
1 pkg. (16 oz.) potato gnocchi
2 Tbsp. olive oil
1 pkg. (12 oz.) fully cooked Italian chicken sausage links, halved and sliced
2 shallots, finely chopped
2 garlic cloves, minced
1 cup white wine or chicken broth
1 Tbsp. cornstarch
¹₂ cup reduced-sodium chicken broth
3 cups fresh baby spinach
¹₂ cup heavy whipping cream
¹₄ cup shredded Parmesan cheese
1. Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer.
2. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.
In a bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until the spinach is wilted.
3. Drain gnocchi; add to pan and heat through. Sprinkle with cheese.
1 CUP 604 cal., 28g fat (12g sat. fat), 119mg chol., 1226mg sod., 58g carb.
(3g sugars, 4g fiber), 27g pro.
NOTE Look for potato gnocchi in the pasta or frozen foods section.