(2) 9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi (I used Buitoni Whole Wheat Cheese Tortellini)
1 Tbsp olive oil
1 medium yellow onion, finely chopped
1 pound Italian sausage, casings removed (I used spicy sausage)
1 clove garlic, finely chopped
5-ounce bag baby spinach (I used frozen broccoli, thawed)
1/4 tsp kosher salt
1/4 tsp black pepper
3/4 cup (3 ounces) grated Parmesan, plus more for garnishing
1. Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes.
4. Add the garlic, broccoli, salt, and pepper and cook, tossing frequently, until the broccoli warms through, about 3 minutes.
5. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss.
6. Divide among individual bowls and sprinkle with additional Parmesan.
Tip: Gnocchi are small, quick-cooking dumplings, usually made from potatoes. You'll find them with the fresh or dried pasta in supermarkets, or you can substitute a short pasta, such as rigatoni, penne, or farfalle.
Yield: Makes 4 servings
Source: Real Simple, MARCH 2007