Gnocchi With Sausage And Cabbage Food

ITALIAN SAUSAGE AND GNOCCHI SKILLET

Steps:

• Heat avocado oil in a large, nonstick skillet over medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add sausage; stir to break up the meat and cook until well browned, 5 to 7 minutes.
• Drain excess oil and keep meat mixture in the skillet. Add gnocchi, stirring to break up any clumps. Stir in tomatoes, salt, basil, oregano, and pepper. Cover and simmer for 5 minutes.
• Stir in spinach and nutmeg and simmer until spinach has wilted, 3 to 5 minutes. Sprinkle mozzarella and Parmesan cheeses on top, cover, and simmer until cheese has melted, 2 to 3 minutes. Serve immediately.

CABBAGE AND GNOCCHI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Melt 2 tablespoons butter and olive oil in a Dutch oven over medium-high heat. Add onion; saute until softened, about 5 minutes. Stir in cabbage, garlic, and red pepper flakes. Season with salt and pepper. Cook and stir until cabbage is translucent but still crunchy, 5 to 7 minutes.
• Toss cooked gnocchi into the cabbage until combined. Sprinkle Parmesan cheese on top.

CHEESY SAUSAGE ONE-POT GNOCCHI

Steps:

• Heat a large pot over medium heat. Brown the sausage in larger chunks, 4 to 5 minutes. Remove with a slotted spoon and reserve. Drizzle in the olive oil, then add the chile flakes, garlic and shallot. Give the pan a stir, then add the corn, zucchini and summer squash and cook to soften, 2 to 3 minutes. Add the tomato paste and a big pinch of salt and pepper. Stir to coat. Deglaze with the chicken stock, scraping the pan. Stir in the tomato sauce and pesto, then bring to a boil. Add the gnocchi, kale and reserved sausage, then reduce the heat to a simmer. Cook, stirring frequently, until the gnocchi are tender and the sauce has thickened, 6 to 7 minutes. Stir in the mascarpone and taste. Adjust the seasoning as needed. Serve, garnished with grated Parmesan and basil.

GNOCCHI WITH SAUSAGE AND SWISS CHARD

Steps:

• Bring a large pot of water to a boil, salt the water and cook the gnocchi according to package directions.
• While the water is coming to a boil, preheat a large skillet over medium-high heat with the olive oil. Add the sausage and break it up into small pieces.
• Cook until the sausage id browned all over, about 5 minutes. Add the onions, garlic, red pepper flakes, salt and pepper.
• Continue to cook for 4 to 5 more minutes, then add the Swiss chard; toss to wilt it into the pan.
• Add the wine, cook for 1 minute, then add the chicken stock and continue to cook for 3 or 4 more minutes.
• Add the cooked and drained gnocchi, toss to coat and distribute, and cook for 1 minute.
• Turn the heat off and add the cheese; stir to combine. Serve.

GNOCCHI WITH SAUSAGE & BROCCOLI RABE

Steps:

• Cook gnocchi according to package directions, adding broccoli rabe during the last 5 minutes of cooking time; drain, reserving 1/4 cup cooking water.
• Meanwhile, in large deep nonstick skillet over medium heat, cook sausage, stirring, until browned, about 10 minutes. Over medium heat, add olives, wine, garlic and pepper. Cook, stirring often, until wine is slightly reduced, 5-7 minutes.
• Add gnocchi mixture; cook, stirring, 3 minutes; stir in reserved cooking water and 3/4 cup cheese until combined. Serve sprinkled with remaining 1/4 cup cheese.