“What is ga-noochy?” my dear, sweet husband asked while thumbing through the latest Better Homes and Gardens magazine.
“Um, ga-noochy? Do you mean gnocchi?” I replied.
“I dunno. It looks like ga-noochy.”
As luck would have it, I had actually picked up a package of gnocchi at the store as an impulse buy, so I was able to show him exactly what gnocchi was. From Wikipedia:
Gnocchi is a type of pasta, resembling various thick, soft dumplings. They may be made from semolina, ordinary wheat flour,…egg,…cheese, potato, breadcrumbs or similar ingredients.
They are soft, chewy little bites, that act just like pasta. They can be combined with a host of ingredients to create a delicious meal.
When Chris asked, he was referring to the Better Homes and Gardens recipe for Gnocchi with Mushrooms and Tuna. My husband loves tuna casserole, so I think he was naturally drawn to this recipe. Unfortunately for him, I hate tuna casserole, and really any hot tuna. Unless it is a a thick piece of seared tuna. That, I am all about. But hot canned tuna? Sick. Needless to say, I never make him tuna casserole.
Because of my aversion, I knew I had to sub out the tuna for something we would both enjoy. I decided on sausage (actually, I used a turkey kielbasa) but I think that chicken would also be great in this dish. I also added some spinach for a little more bulk, and a lot more nutrition. The creamy sauce coats the tender gnocchi and earthy mushrooms. The flavor from the sausage infuses the whole dish.
Mushroom, Sausage and Spinach Gnocchi
inspired by this recipe from Better Homes and Gardens
makes 4 servings
- 16 oz. package store bought gnocchi
- 2 tsp olive oil, divided
- 12 oz. turkey kielbasa, cut in 1/2 inch slices (or your favorite sausage, or chopped chicken)
- 16 oz. mushrooms, stems removed and sliced in 1/4 inch pieces
- 3 cloves garlic, finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup fat free half and half (or regular half and half or heavy cream)
- 1/3 cup grated parmesan cheese
- 2 packed cups (about 5 oz.) small leaf spinach
- Boil gnocchi in heavily salted water according to package directions. Drain well.
- Meanwhile, heat 1 tsp olive oil in a large skillet over medium high heat. Brown sausage on both sides, about 3-4 minutes per side.
- Remove sausage from the pan to a plate.
- Add the remaining 1 tsp of olive oil to the pan. Sauté the mushrooms until they are well browned, about 7 minutes. Add the garlic, salt and pepper. Cook for 1 minute more.
- Return the sausage to the skillet. Add the half and half, and simmer for 5-7 minutes.
- When sauce has thickened, stir in the parmesan cheese and the gnocchi.
- Remove the pan from the heat, and stir in the spinach until it is slightly wilted.
- Serve immediately.