Gnocchi with Spinach and Chicken Sausage | Cleveland Southside Moms


1 package (16 ounces) potato gnocchi

2 tablespoons olive oil

1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced

2 shallots, finely chopped

2 garlic cloves, minced

1 cup white wine or chicken broth

1 tablespoon cornstarch

1/2 cup reduced-sodium chicken broth

3 cups fresh baby spinach

1/2 cup heavy whipping cream

1/4 cup shredded Parmesan cheese


Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer.

Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted.

Drain gnocchi; add to pan and heat through. Sprinkle with cheese.

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