I first had gnocchi at a restaurant in Nashville named Adele’s. Why had it taken me so long to try it? I don’t know! I love pasta and I love potatoes so what could be bad about potato-based pasta?! I wish I could remember the name of the dish I ordered at Adele’s. It was gnocchi with a sage browned butter and delicata squash and it was amazing. Unfortunately, it’s a long trip from Oklahoma to Tennessee, so I figured I needed to create a gnocchi dish of my own at home.
I tried to make my recipe as healthy as possible without losing any of the rich, buttery flavor. I think I pulled it off. My family loves this dish. My daughter likes to add crushed up croutons to the top, for some crunch, but I prefer it just like it is. A hot bowl of steaming, soft pasta is the best kind of comfort food to me. ~Erin
1.25 lbs. (5 links) Italian turkey sausage, casings removed
1 (17 oz.) package potato gnocchi
1 Tbsp. butter
1 c. Fat-free half & half
6 cups fresh baby spinach (chopped)
1-2 large clove garlic, minced
¼ c. water reserved from cooking the pasta
½ c. shredded parmesan
½ Tbsp. cornstarch
In a medium stock pot, bring water to a boil to prepare for cooking the gnocchi.
In a large deep-sided skillet, cook the turkey sausage, breaking it into crumbles, until brown; drain on a paper-towel lined plate. Wipe out the oil left behind by the sausage.
Cook the gnocchi in salted water according to package directions (do not overcook).
Meanwhile, melt butter in the skillet and cook until it turns golden brown.
Add garlic and spinach. Cook and stir until the spinach is wilted.
Add the cornstarch and stir. Add the half & half, pasta water, and parmesan. Simmer until thickened.
Transfer the cooked gnocchi to the skillet and return the Italian sausage to the pan. Stir to coat.
Serve with extra shredded parmesan or crushed croutons.
WW Info: 12 points per cup on all plans (blue, green & purple). Makes 6 cups.