San Luis Obispo is having a mid-life crisis. Eighty-eight degrees in the shade and Fall leaves are nowhere in sight. Here’s a hearty and simple dish you can throw together without heating up your kitchen. Everyone loves it! When I was little, spinach made me gag. (True story.) Now green is cool and hip and healthy, so there. Add more than it calls for. You will get away with it.
- 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
- 1 clove garlic, finely chopped
- 1 5-ounce bag baby spinach
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup (3 ounces) grated Parmesan, plus more for serving
- Cook the gnocchi according to the package directions.
- Drain, reserving ¼ cup of the cooking liquid.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes.
- Add the garlic, spinach, salt, and pepper and cook, tossing until the spinach wilts, 3 mins
- Add the gnocchi, the reserved cooking liquid, and the Parmesan and toss.
- Divide among individual bowls and sprinkle with additional Parmesan.
You can find gnocchi at World Market or in the pasta aisle of your grocery store. I even pick it up at the Dollar Tree. I love it mostly for Olive Garden’s copycat chicken soup. I’ll wait for the real Fall to hit to make that again.
I first made this for my 92-year father-in-law. He’s lost some of his tasting talent, so I used HOT Italian sausage and it worked a treat. Making it with some organic ground HOT sausage this evening. Add more spinach if you can’t stand the heat. (And get out of the kitchen…)