- Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 package (12 ounces) chicken sausage, cut into coins (I only used 3 of the 4 links, and I quartered the "coins" to make it kid-friendly.)
- 1/4 cup water or chicken broth (I suggest 1/2 cup and I would definitely use broth. I felt like the end result was a tad dry.)
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika, optional
- salt and pepper, to taste
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (14.5 ounces) Italian diced tomatoes (Be sure to get the Italian flavored tomatoes!)
- 1 package (16 ounces) gnocchi
- 1 and 1/2 cups (4-5 ounces) fresh spinach (I chopped mine.)
- 1/2 cup freshly grated mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- Optional: fresh parsley
Directions:
- Move a rack in your oven to the upper third of the oven and then preheat to 425 F.
- In a large oven-safe skillet (I use a 12-inch cast iron skillet), over medium-high heat, pour in the olive oil. (I used garlic infused.)
- Add in the chopped onion and stir until the onion is transparent -- about 4 minutes. Add in the garlic and stir for another 30 seconds.
- Add the "coined" sausage to the skillet. Cook over high heat until lightly browned, about 3-4 minutes.
- Add in the water or broth, undrained Italian diced tomatoes, oregano, parsley, garlic powder, paprika, salt and pepper, rinsed and drained white beans, and uncooked gnocchi. Stir until everything is well combined. Gently stir in the spinach and make sure it's covered with liquid.
- Top with mozzarella and Parmesan cheese (don't stir) and place in the oven.
- Bake for 17-22 minutes. If desired, turn on the broiler and then broil for another 2-3 minutes for a delicious crispy gnocchi.
- Remove from the heat, and top with some chopped fresh parsley if desired. Enjoy immediately.
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