Baked Gnocchi with Italian Sausage and Greens
Made with tender gnocchi and Italian sausage, this is a quick and easy one-pot meal. With added greens and a light cream sauce, this is a sure-fire weeknight dinner hit.
Cut: Sausage
Prep Time: 10 minutes
Cook Time: 35 minutes
Number of Servings: 4
Ingredient:
2 Tbsp (30 mL) canola oil
1 lb (500 g) Italian sausage, casings removed
3 garlic cloves, minced
1 tsp (5 mL) Italian seasoning
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
pinch red pepper flakes
1 Tbsp (15 mL) all-purpose flour
1 1/4 cups (310 mL) reduced-sodium chicken broth
3/4 cup (175 mL) whipping cream
1 - 500g package potato gnocchi, uncooked
3 cups (750 mL) chopped baby kale, spinach or chard
1/2 cup (125 mL) sundried tomatoes (packed in oil), chopped
3 green onions, sliced
1 cup (250 mL) shredded mozzarella cheese
1/4 cup (60 mL) grated Parmesan cheese
Directions:
Preheat the oven to 350ºF (180ºC).
In a large oven-safe skillet, warm the oil over medium-high heat. Add the sausage meat and cook until browned, about 5 minutes. Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 2 minutes, then stir in the flour, stirring until the flour is absorbed, about 1 minute.
Pour in the broth and cream, scraping up any browned bits from the bottom of the pan. Cook over medium heat until thickened, about 5 minutes.
Add the gnocchi, greens, sundried tomatoes, and green onions. Stir well to combine. Top with the cheese. Cover and bake for 20 minutes.
Uncover and broil for 2-3 minutes to brown slightly. Remove from the oven and let cool for 5 minutes before serving.
Nutritional Analysis:
YIELD:
4 servings.
SERVING SIZE:
2 cups (500 mL).
| Per Serving | |
|---|---|
| Calories | 830 |
| Total Fat | 62 g |
| Saturated Fat | 30 g |
| Cholesterol | 155 mg |
| Carbohydrates | 34 g |
| Fiber | 3 g |
| Sugars | 6 g |
| Protein | 31 g |
| Sodium | 1580 mg |
| Potassium | 599 mg |
Source: Renée Kohlman