Gnoochi with Chicken Sausage and Spinach

An easy yet impressive dinner recipe.

This recipe is quick to make using gnocchi purchased from the market. I like to use coconut milk instead of cream which gives the sauce a rich creamy texture. If you are seeking dairy free, simply omit the parmesan cheese. It will still retain its deliciousness. The crumb topping I used was inspired by The Pioneer Woman and her gnocchi recipe. The little bit of crunch pairs impeccably with the tender bite of gnocchi. Perfection!

I cook mainly for my husband and myself, so many of my recipes are 2 servings. This can easily double (or triple) if needed. Because this recipe is so rich, I suggest serving with a crisp side salad to round out the flavors.

Wine suggestions: Sancerre (Sauvignon Blanc Grapes), Greco di Tufo (from Campagna, Southern Italy)

Bon Appetit!

Prep: 10 Min. | Cook Time: 20 Min. | Servings: 2-3

Panko Crumb Topping:

• 1 Tbsp Butter (unsalted)
• 1 Tbsp Olive Oil
• 1 Clove Garlic
• 1/4 cup Panko Crumbs
• 1/4 tsp dried parsley or 2 tsp fresh parsley (finely chopped)
• 2 Tbsp Parmesan Cheese (omit for dairy free)

Ingredients:

• 2 Tbsp Olive Oil
• 3/4 lb Chicken Sausage
• 1/2 cup Yellow Onion
• 1 large Clove Garlic (or two small)
• 1/2 cup Chicken Broth (unsalted)
• 1 Tbsp Lemon Juice
• 1 Cup Coconut Milk (Canned)
• 1 12oz Package of Fresh Gnocchi
• 2 Cups Baby Spinach
• 1/4 Cup Basil (Roughly Chopped)
• 1/4 Cup Parmesan Cheese (omit for dairy free)
• 1/4 tsp salt
• 1/8 tsp Black Pepper

Instructions:

1. Prepare the Panko Crumbs. In a small skillet add the butter and olive oil and heat on medium until the butter melts. Add in the minced garlic clove and gently sauté for 30 seconds.
2. Stir in the Panko crumbs and continue to sauté until golden brown, about 5 minutes. Watch carefully that it does not burn.
3. Remove from heat and stir in the 2 Tbsp Parmesan cheese and parsley. Set aside.
4. In a large skillet on medium heat, add the 2 Tbsp Olive Oil.
5. When hot, add the onion and chicken sausage and cook until crumbly and cooked through – about 6-7 minutes. I like to use a ground meat chopping tool to help break up and the crumble the meat.
6. Stir in the remaining minced garlic clove, salt and pepper and sauté for 1 minute.
7. Deglaze the pan using the chicken broth and lemon juice.
8. Add coconut milk and gnocchi to the pan.
9. Cover and continue cooking for about 5 minutes.
10. Uncover and stir in the spinach and cook until wilted.
11. Remove from heat and stir in the 1/4 cup Parmesan cheese and chopped fresh basil.
12. To serve spoon the gnocchi onto a plate and sprinkle on he prepared Panko crumbs on top.

For another easy dinner idea, try my Pasta with Garden Tomatoes and Basil recipe.