Gnocchi with Sausage and Spinach

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

Directions

- 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.