Gnocchi with Sausage and Spinach

It’s a weird day when it’s 80 degrees outside and all you crave is something rich and carb-heavy, with a healthy dose of sweat-inducing spicy sausage. BUT–I had all the ingredients on hand and the wheels were in motion. Now, I hadn’t made this in a year or so, so I might have been amping this up in my mind. But it was just as good as the last time.


  • 9 oz. gnocchi
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1/2 lb hot Italian sausage, casing removed
  • 1 clove garlic, minced
  • 3-5 oz. fresh baby spinach
  • Kosher salt and fresh ground black pepper
  • Grated Parmesan cheese

Start a large pot of salted water boiling. In a large skillet, heat olive oil over medium to medium-high heat. Add onion and saute until tender, about 5 minutes. Add sausage and crumble thoroughly with a wooden spoon. Cook until completely browned, then decrease heat to low. When water is boiling, add gnocchi and cook to desired tenderness. Set aside a 1/4 cup of the pasta water. Add spinach, garlic, salt, and pepper to skillet. Stir constantly to wilt spinach. When done, stir in pasta water. Add cooked gnocchi to skillet and stir to cover in sauce and incorporate fully. Top with Parmesan when serving.

Makes 2-3 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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