An easy 25-minute weeknight dinner of Italian sausage, handfuls of kale, pillowy potato dumplings, oregano, basil marinara and Parmesan cheese.
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Yield:6 servings 1x
16-ounce package gnocchi
1 tablespoon olive oil
1-pound ground Italian sausage
2-3 cups baby spinach or chopped kale
3-4 cloves garlic, peeled and minced
1 tablespoon dried oregano leaves
½ teaspoon coarse salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
24-ounce jar marinara
½ cup fresh basil, oregano and/or flat-leaf Italian parsley, chopped
½ cup shredded mozzarella cheese
½ cup freshly shaved Parmesan cheese
Preheat the oven to 350 degrees.
Cook gnocchi according to package directions. Dry gnocchi on a paper towel.
In a large skillet, heat olive oil to medium heat. Add sausage and cook 5-7 minutes, until browned, breaking it up into bite-sized pieces as it cooks. Stir in gnocchi and saute 2-3 more minutes, stirring occasionally, until gnocchi is lightly browned. Stir in greens and garlic and cook 2-3 minutes, until greens are wilted. Stir in oregano, salt, pepper and crushed red pepper flakes.
Stir in marinara until thoroughly combined. Stir in chopped fresh herbs.
Sprinkle the mozzarella on top and bake 10-15 minutes or until the mozzarella is melted and bubbly. Let slightly cool.