Crispy gnocchi sausage (Print Version)
# Ingredients:
→ Essentials
01 -
1 pound gnocchi
02 -
1 pound sausage, sliced into 1-inch chunks (e.g., smoked turkey sausage)
03 -
2 tablespoons olive oil
04 -
2 tablespoons butter
05 -
¼ cup parmesan, grated
06 -
1 ½ cups fresh spinach
07 -
2 teaspoons salt
08 -
5 cups of water
→ Herbs & Spices
09 -
¼ teaspoon garlic powder
10 -
Salt and black pepper to taste
11 -
½ teaspoon dried oregano
12 -
½ teaspoon dried basil
13 -
½-1 ½ teaspoons crushed red pepper (up to you for spiciness)
# Instructions:
01 -
Boil 5 cups of water with 2 teaspoons of salt. Toss in the gnocchi, cooking for 1-2 minutes until they rise to the surface. Drain and keep them aside.
02 -
Melt butter and swirl olive oil in a pan on medium heat. Toss in the cooked gnocchi and sausage chunks. Let one side brown a bit, then flip to brown the other side too.
03 -
Add the baby spinach to the pan and stir until it softens. Sprinkle in basil, oregano, garlic powder, crushed red pepper, and 2 tablespoons of parmesan. Season with salt and pepper to suit your taste.
04 -
Spoon the gnocchi mixture onto plates. Top with the last bit of parmesan and enjoy it as-is, or grab a salad and bread to go with it.
# Notes:
01 -
Don’t overcook the gnocchi, since it’ll cook more while frying in the pan.
02 -
If you’re vegetarian, swap regular sausage for a veggie one or add mushrooms, bell peppers, or zucchini.
03 -
This dish works great for meal-prep. It’ll keep in the fridge for up to 5 days.
04 -
If making gnocchi from scratch, freeze them flat on parchment paper. Defrost and boil before cooking.