Spinach and Italian Sausage Gnocchi

I just discovered my new favorite winter comfort meal. With a glass of red Cornerstone wine, it hits the spot. My friend and neighbor Ben and I enjoyed this meal last night...I spotted the recipe in Eat Well Magazine on the way to San Diego, and I quickly ripped it out to save in my purse! Who knew it'd come in handy so soon. The step-by-step recipe hits a home run at the very end: Broil on high to bubble the extra-thin mozzarella slices until golden. Broiling elevates the dish entirely, working the simmered ingredients into one, slightly crispy bake. Do not skip this step!

Also, don't skimp on caramelizing the onions. 18-20 minutes of cooking times makes this meal so much more worthwhile in the end!

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Makes 4 servings

2 tablespoons extra-virgin olive oil, divided 1 large onion, thinly sliced 2 links hot (or sweet) Italian sausage, casings removed 2 large garlic cloves, minced 2 tablespoons water 1/4 teaspoon ground black pepper 1 12-ounce bag spinach, 1 16-ounce package gnocchi 2 ounces thinly sliced fresh mozzarella

1. Heat 1 tablespoon olive oil in a large, broiler-safe skillet over medium heat. Add onion and cook until brown, about 8-10 minutes. Reduce heat to medium low and continue cooking until golden brown and tender, about 10 minutes more.

2. Increase heat to medium and add sausage, garlic, and pepper. Cook, breaking up sausage with a wooden spoon, until cooked through, about 5 minutes. Add water and cook, stirring up any browned bits. Add spinach, one handful at a time, and cook until wilted, about 4 minutes.

3. Position rack in upper third of oven. Turn broiler on high.

4. Heat remaining tablespoon of oil in a separate medium, non-stick pan on medium-high heat. Add gnocchi and cook until plump and golden brown, about 5 minutes.

5. Stir the gnocchi into the sausage mixture. Top with fresh mozzarella, and broil until cheese is lightly browned, 3-5 minutes. Serve immediately.

adapted from eat well magazine

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset