Friday, October 24, 2008

Gnocchi with Sausage and Spinach

This was somewhat of a failure, but I will post it anyway. I did not mess up the recipe. In fact, I think that most people would enjoy it. However, Walter and I have discovered that we just do not like gnocchi. We are both texture eaters, and the texture is just not something we like. The sausage and the spinach were nice, and they mixed well with the garlic and onion, so I may try those with some other pasta, like penne or rigatone. So, somewhat of a failure, but not entirely. It just wasn't our cup of tea.

By the way, I found it on Real Simple's website.

Gnocchi with Sausage and Spinich

-2 9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi
-1 tablespoon olive oil
-1 medium yellow onion, finely chopped
-1 pound Italian sausage, casings removed (I do not like ground sausage, so I did sliced smoked sausage instead)
-1 clove garlic, finely chopped (I used two cloves)
-1 5-ounce bag baby spinach
-1/4 teaspoon kosher salt
-1/4 teaspoon black pepper
-3/4 cup (3 ounces) grated Parmesan, plus more for garnishing (I ommitted this, as I am lactose intolerant)
I also added a dash of garlic powder and a dash of onion powder.

1. Bring water to a rolling boil and drop gnocchi in. Cook until they float to the top (about three minutes), and drain, reserving 1/4 of the cooking liquid.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened.
3. Add sausage and cook until brown, crumbling with a spoon. If using smoked sausage slices, just cook thoroughly.
4. Add garlic, spinach, salt, and pepper, and cook until spinach wilts. I added the onion and garlic powders at this point.
5. Add drained gnocchi, the reserved cooking liquid, and, if including, the Parmesan cheese. Toss ingredients.
6. Sprinkle additional Parmesan on each dish if desired, and serve.

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