Baked Sausage Spinach and Gnocchi Skillet
Tender gnocchi baked in a savory cream sauce with spicy sausage and spinach, comforting and hearty. This dish is cooked in one skillet for easy clean up….what’s more comforting than that?
It seems like I’m on an italian food binge lately. I promise I have other recipes coming but right now…things are coming from the boot. And today it’s gnocchi. Have you had gnocchi? If I were Giada, I would describe these as “little pillows in my mouth”. But I’m not Giada so I won’t even dare say that. It’s like nails on a chalkboard to me, actually. Now, I LOVE Giada and her recipes are full of flavor and simple to make but sometimes I don’t want “a little cloud in my mouth” and a pillow just doesn’t sound that tasty to me. And her smile rivals that of a T-rex. Just sayin’. But, Giada, I love you. I really, really do…I just don’t want to eat a pillow.
What I do want to eat is a soft, little ball of creamy mashed potato. That’s what these remind me of. Definitely not a pillow. It looks like a little pillow but it’s potato and they’re mouthwatering. Then they’re bathed in a rich cream sauce that’s comes together in minutes and baked in the oven until everything is bubbling and happy. Seriously happy. When you look in the oven and see the golden brown topping bubbling away….it will make you smile. It made me smile….but I had a glass of wine in my hand so I may be a little biased as to why I was happy.
You’re going to make the whole recipe in one skillet. You will only have one skillet (and a bowl) to clean when this is all over. You will send me a thank you email telling me how wonderful I am for creating such a recipe because this is new technology here. It’s not. I know….but most of the time I have 37 pots to clean when I’m done dinner so when I hit a one-pot meal out of the park…I give myself a huge pat on the back.
I used spicy sausage in my recipe….it’s not spicy at all. It just adds a little bit of fiery background note to the dish without being spicy and making you sweat while you eat. Like my Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette. That will melt your face off if you’re not careful. OH, and look…a NON-italian recipe! If you want to use a mild sausage, you certainly can switch it out. That would be super tasty as well. It’s your meal. Make it what you want.
My family loved this….there may have been a bit of a brawl over the leftovers. Or I may be exaggerating. I know there was disappointment the next day when Katie took the leftovers to school and someone was looking for them at lunchtime. Life is tough. I know. I ended up whipping up this Baked Bolognese Gnocchi Skillet just to keep the peace.
Baked Sausage, Spinach and Gnocchi Skillet
This one pot Gnocchi Skillet is a family friendly meal even the kids rave about!
- 8 ounces spicy italian sausage casings removed
- 1 tablespoon extra-virgin olive oil
- 1 large vidalia onion diced
- 8 ounces white mushrooms sliced (about 4 cups)
- 3 garlic cloves minced
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups 2% milk
- 1 cup low-sodium chicken broth
- 1/2 teaspoon freshly grated nutmeg
- 1 17 .5- ounce package potato gnocchi I used DeLallo
- 1 cup loosely packed baby spinach
- 1/2 cup grated parmesan
- Preheat oven to 425 degrees. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the sausage and cook until browned, transfer to a large bowl with a slotted spoon and set aside. Heat the olive oil in the skillet and add the onions and mushrooms, cooking until softened and the mushrooms start to brown. Add the garlic and cook for 1 minute. Transfer the onion mixture to the bowl with the sausage with a spoon and set aside.
- Melt the butter in the skillet over medium heat, add the flour and cook, whisking, approximately 3 minutes. Whisk in the milk and chicken broth until smooth. Bring the mixture to a simmer, whisking constantly and cook until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
- Add the sausage, onion, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Stir in 1/2 the parmesan cheese and sprinkle the remaining cheese on top. Transfer the skillet to the oven and bake until bubbling and golden, approximately 20 minutes.
- Serve immediately.