Baked Sausage, Spinach and Gnocchi Skillet
This one pot Gnocchi Skillet is a family friendly meal even the kids rave about!
Servings: 6 servings
Ingredients
- 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
Instructions
- Preheat oven to 425˚ F. 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.
Video
Nutrition
Serving: 0g | Calories: 432kcal | Carbohydrates: 42g | Protein: 16g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 746mg | Potassium: 428mg | Fiber: 3g | Sugar: 6g | Vitamin A: 710IU | Vitamin C: 6.1mg | Calcium: 194mg | Iron: 4.3mg