Gnocchi are made with potato flour and are like little potato pillows. Lightly toss the gnocchi, being careful not to over cook or over stir them.
Something fun and delicious to try! Barb L.
1 pound gnocchi
1 Tbsp Flying Olive Garlic or Basil Extra Virgin Olive Oil
1 (13-14 ounce) package Smoked Sausage, cut into 1/2-inch slices (I use the turkey sausage)
1/4 cup julienned sun-dried tomatoes in oil, drained well
2 cloves garlic, minced
¼ tsp dried basil
½ tsp Italian seasoning
2 Tbsp dry white wine, optional
Pinch of red pepper flakes if not in Italian seasoning, optional
4 cups baby spinach
¼ cup rinsed Kalamata olives, cut in half, if desired
1/4 cup shredded Parmesan or Pecorino cheese, more as desired
Prepare gnocchi according to directions; reserve ¼ cup water and drain. Keep warm.
Meanwhile, add the Flying Olive EVOO of Choice to a skillet on medium heat. When the oil starts to shimmer, add the sausage and brown on both sides, about 5 minutes, stirring or flipping the sausage occasionally. Add the sun-dried tomatoes to the skillet and warm them up, about 30 seconds-1 minute. Add the garlic, cooking until just fragrant, about 30 seconds. Add the wine (or 2 Tbsp gnocchi cooking water), basil, Italian seasoning, and red pepper. Continue cooking for about 1 minute, stirring frequently.
Stir in the spinach; toss gently until the spinach wilts. Add the olives. Stir in the cooked gnocchi; heat through. (Try not to cook or stir the gnocchi too much as it gets gummy.) Sprinkle with cheese and serve immediately.
Submitted by Barb L.