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!
Main Supplies Needed:
- 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.]