Tomato Gnocchi Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
425 grams Italian sausage, broken up
02 -
450 grams gnocchi, not cooked
03 -
1 tablespoon olive oil
04 -
225 grams crimini mushrooms, sliced up
05 -
5 cloves garlic, finely chopped
06 -
0.5 teaspoon Italian spice blend or Herbes de Provence
07 -
Red pepper flakes, as much as you like
08 -
370 grams chunky tomato sauce
09 -
120 millilitres chicken broth or plain water
10 -
170 grams baby spinach, fresh
11 -
Salt, use it to taste
12 -
Cracked black pepper, to your liking
13 -
Thyme sprigs, for finishing
# Instructions:
01 -
Give it a final stir and turn off the heat. Taste and add more salt, pepper, or red pepper flakes if you want. Drop those cooked mushrooms on top and scatter some thyme right before you dig in.
02 -
Toss in the spinach leaves. Keep it on the stove for about 5 minutes, stirring now and then, till the spinach looks wilted and the gnocchi’s nice and soft.
03 -
Back in the pan with the cooked sausage, throw in uncooked gnocchi, chopped garlic, herbs, pepper flakes, tomato sauce, and chicken broth (or water). Crank up the heat, let it bubble, and give it a stir. Keep it going for about 5 minutes so everything mingles.
04 -
With the skillet still hot, toss in the crumbled sausage. Let it brown for about 5 minutes until it’s cooked all the way. Pour away any extra grease.
05 -
Warm olive oil in a big skillet over medium. Add those sliced mushrooms and let them cook for about 3 to 5 minutes until they soften (just don’t let them brown). Sprinkle on salt and pepper, then move the mushrooms to a plate and set aside.
# Notes:
01 -
Want it chunkier? Use a tomato sauce loaded with big tomato bites, or swap in some diced tomatoes for more texture.
02 -
Change up the sausage if you like. If you’ve got links, just take off the casings and crumble the meat.
03 -
Herbes de Provence usually has dried rosemary, thyme, parsley, tarragon, marjoram, basil, and a little sage in the mix.