Gnocchi with Sausage and Spinach

5 (1)

My dear friend Milena introduced me to Gnocchi during my Philadelphia days. Back then, I had never heard of or had Gnocchi. She explained that Gnocchi was an Italian potato dumpling and rolled out before it is cut into small pieces about the size of a wine cork and pressed with a fork to make ridges. As she tried to explain how to pronounce it, she said it is not ‘nookie’ – it is pronounced ‘nyuh-kee.’

I fell in love Gnocchi that day and I order it whenever I see it on the menu.  I always thought (and still do) that it was too much trouble to make from scratch. Then I found it in the market already made in vacuum sealed packets – it is usually on the top shelf in the pasta section – and I have been buying it like that since. I enjoy it simply boiled per the package instructions, then drained and tossed with a little butter, parmesan cheese, salt and pepper.  But this recipe is easy and provides a whole meal.

Heat a skillet on medium high heat and add 3 tablespoons of butter. Add 1 large shallot finely diced and cook for several minutes. Then add 1 pound of uncooked Gnocchi and let it sear in the butter a minute or two. Sprinkle 1 teaspoon of Italian seasonings, 1 teaspoon of salt and a few grinds of black pepper over the Gnocchi and cook for 1 minutes. Then stir in ½ cup of jarred tomato sauce and cook for another minute or two. Deglaze the pan with a splash of vodka scraping up all those good brown bits on the bottom of the pan. Add ½ cup of chicken stock and 1 ¼ cups of heavy cream. When the mixture starts to bubble, turn the heat to low, put a lid on the pan and let it cook for 5 minutes or until the Gnocchi is tender.

When the Gnocchi is tender, remove the lid and add 1 pound of precooked chicken sausage sliced on the diagonal (or any precooked sausage you prefer) and 10 – 12 ounces of baby spinach. Stir and cook until the spinach is wilted and the sausage if warmed through.

Off the heat, stir in ½ cup of freshly grated parmesan cheese. The sauce will thicken as it cools. If it is too thick, add a bit more chicken broth.

And that is all there is to it. Dinner in less than 30 minutes. No matter how you pronounce it, I hope you enjoy these little potato dumplings!