Winter Gnocchi With Spinach & Mushrooms

This Winter Gnocchi With Spinach & Mushrooms is such a cozy and comforting cold weather meal.  It’s buttery, lemony, and full of veggies, sausage, and cheese.

I chose to use a mushroom flavored chicken sausage that I felt melded nicely with the flavor profile of this dish.  However, if there’s another variety you love, or if you’re a vegetarian and want to substitute veggie sausages, feel free to experiment!

Kitchen Equipment:

• A Garlic Press

• A Knife & Cutting Board

• 1 Medium Pan

• 1 Medium/Large Pot

• A Large Wok (or equivalent) 

Servings: 6

Ingredients:

• 12 oz Bilinski’s Wild Mushroom Chicken Sausages (or equivalent), sliced
• 1 Tsp + 2 Tbsp + 1 Tbsp Extra Virgin Olive Oil, divided
• 3 Cloves Garlic, minced
• 5 oz Baby Spinach
• 16 oz Baby Bella Mushrooms, chopped
• 1/8 Tsp Salt
• 2 lb Gnocchi
• 2 Tbsp Unsalted Butter
• Juice Of Half A Lemon
• 1/2 Tsp Red Pepper Flakes
• 1/4 Cup + 2 Tbsp Finely Grated Parmesan Cheese
• Salt + Black Pepper To Taste

TO SERVE (To Taste)

• Red Pepper Flakes
• Extra Parmesan Cheese
• Fresh Parsley, finely chopped

Directions:

PREP

Peel and mince the garlic (I use a press to make it quick!)

Wash and dry the spinach and mushrooms

De-stem and chop the mushrooms

COOK 

In a medium pan, brown the sausages in 1 tsp of olive oil

Remove the sausages from the heat, and slice

In a wok, warm up 2 tbsp of olive oil and the prepared garlic over medium heat

Add the prepared spinach and mushrooms to the oil and garlic, and cook until the veggies are thoroughly wilted and the majority of extra liquid has evaporated

Mix in 1/8 tsp of salt, then turn off the heat

Cook and drain the gnocchi according to the package instructions

COMBINE

Add the cooked and drained gnocchi immediately into the wok along with the sausage slices (with the spinach and mushroom mixture)

Turn the heat back on on low, and mix in the butter and lemon juice

Mix in 1 final tbsp of olive oil, the red pepper flakes, and the parmesan cheese

Add in salt and black pepper to taste

SERVE

Serve with additional red pepper flakes, parmesan cheese, and finely chopped fresh parsley to taste

Enjoy!

[Leftovers can be sealed airtight in the refrigerator.]

Want more spinach and mushrooms?  Try this Egg, Spinach, & Mushroom Pasta!