Baked gnocchi, sausage, mushrooms, and spinach
My wife discovered this discovered this recipe from thekitchn last year and it immediately became a part of our rotation.
Since we started making it, we’ve adapted it quite a bit into something different, but that we love a lot. I thought I’d share it so others can make it too.
- Sausage ← 2 or 3 large links. Our choice of sausage varies, but mild or Italian sausage should be fine, as would ground sausage
- Gnocchi ← frozen or fresh. 1 pound or 500 grams, minced
- Mushrooms ← 1 pound or 500 grams. I like white mushrooms for this recipe.
- Frozen spinach ← You won’t need much. In Switzerland you can get them in these wonderful frozen pellets, so we use 1 pellets, which seems to me to be about 100 grams.
- Fresh Garlic ← One clove; powdered garlic will work in a pinch
- Olive oil ← 1–2 tablespoons, feel free to swap for your cooking oil of choice
- Salt and pepper to taste
- Preheat the oven to 400° F or 205° C
- Thaw the spinach in the microwave
- Clean the mushrooms and cut them. Halves or thirds is fine.
- Brown the sausage on the stove top. You don’t have to cook it all the way through, just most of the way (it will finish cooking in the oven with the rest of the meal)
- Once the sausage is 2/3 to 3/4 cooked, take it out of the pan. If it is in links, cut it into bite sized pieces.
- Cover a cookie sheet in aluminum foil, place the gnocchi, spinach, garlic, mushrooms, olive oil, sausage, and salt and pepper. Be sure to mix it around some. Put it into the oven for 15 minutes or until the mushrooms are brown and the gnocchi is crispy.