When I saw this recipe I knew we had to try it —  DH LOVES gnocchi. And it looked like another fast weeknight meal. I’m ALWAYS up for fast weeknight meals!

And I share the blogger’s agony with a tiny kitchen. 🙂 
Her pictures are much better than mine — it was dark by the time I was done cooking, so no natural light!

This was very tasty. I used the good old parmesan in the green can, because it’s what I had, and it worked just fine. It probably would’ve been better with fresh, though.
DH also requested that I add some tomatoes next time. Works for me!
Gnocchi with Sausage and Spinach
(Two Novice Chefs, One Tiny Kitchen — adapted from “Real Simple”)
2 (9-oz) or 1 (17.5-oz) package gnocchi (you can use fresh or frozen. We used frozen, and ended up adding 2 16 oz. packages. that’s a whole lotta gnocchi!)
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound italian sausage, casings removed (we used sweet italian sausage)
1 clove garlic, finely chopped (i used 1 tsp. pre-minced)
1 5-oz bag baby spinach
1/4 tsp kosher salt
1/4 tsp black pepper
3/4 cup grated Parmesan, plus more for garnishing
– Cook the gnocchi according to the package directions; reserving 1/4 cup of the cooking liquid
– Meanwhile, heat the oil in a large skillet over medium/medium high heat.
– Add the onion and cook until softened
– Add the sausage and cook, crumbling it with a spoon, until browned and cooked through
– Add the garlic, spinach, salt, and pepper and cook, tossing frequently until the spinach wilts
– Add the drained gnocchi, the reserved cooking liquid, and the Parmesan cheese, and toss.
– Divide among bowls and sprinkle with additional Parmesan.

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