Ingredients
Instructions
- 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.
- Stir in the Panko crumbs and continue to sauté until golden brown, about 5 minutes. Watch carefully that it does not burn.
- Remove from heat and stir in the 2 Tbsp Parmesan cheese and parsley. Set aside.
- In a large skillet on medium heat, add the 2 Tbsp Olive Oil.
- 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.
- Stir in the remaining minced garlic clove, salt and pepper and sauté for 1 minute.
- Deglaze the pan using the chicken broth and lemon juice.
- Add coconut milk and gnocchi to the pan.
- Cover and continue cooking for about 5 minutes.
- Uncover and stir in the spinach and cook until wilted.
- Remove from heat and stir in the 1/4 cup Parmesan cheese and chopped fresh basil.
- To serve, spoon the gnocchi onto a plate and sprinkle the prepared Panko crumbs on top.
