Gnocchi with Tomato Sauce Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
225 grams crimini mushrooms, sliced
03 -
425 grams Italian sausage, crumbled
04 -
450 grams gnocchi, uncooked
05 -
5 cloves garlic, minced
06 -
0.5 teaspoon Italian seasoning or Herbes de Provence
07 -
Red pepper flakes, to taste
08 -
370 grams tomato sauce with tomato chunks
09 -
120 millilitres chicken broth or water
10 -
170 grams fresh spinach
11 -
Salt, to taste
12 -
Coarsely ground black pepper, to taste
13 -
Fresh thyme, for garnish
# Instructions:
01 -
Heat olive oil in a large, high-sided skillet over medium heat. Add sliced mushrooms and cook for 3 to 5 minutes until tender but not browned. Season lightly with salt and black pepper. Remove mushrooms from skillet and set aside.
02 -
In the same empty skillet, add crumbled sausage. Cook over medium heat for about 5 minutes or until fully cooked through. Drain and discard any excess fat.
03 -
To the skillet with sausage, add uncooked gnocchi, minced garlic, Italian seasoning, red pepper flakes, tomato sauce, and chicken broth or water. Bring to a boil on medium heat and stir well. Simmer, stirring frequently, for about 5 minutes.
04 -
Add fresh spinach to the pan. Continue to cook for an additional 5 minutes, stirring, until the spinach wilts and gnocchi are cooked through.
05 -
Stir the mixture well and remove the pan from heat. Adjust seasoning with salt, black pepper, and more red pepper flakes if desired. Top with reserved mushrooms and garnish with fresh thyme before serving.
# Notes:
01 -
For a more robust sauce, use tomato sauce with large tomato chunks or add diced tomatoes for texture.
02 -
Sausage type can be substituted according to preference; remove casings if using sausages in casings.
03 -
Herbes de Provence may include dried rosemary, thyme, parsley, tarragon, marjoram, basil, and sage.