SAUSAGE SPINACH RECIPES

Name: Gnocchi with Spinach and Chicken Sausage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 1 package (16 ounces) potato gnocchi; 2 tablespoons olive oil; 1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced; 2 shallots, finely chopped; 2 garlic cloves, minced; 1 cup white wine or chicken broth; 1 tablespoon cornstarch; 1/2 cup reduced-sodium chicken broth; 3 cups fresh baby spinach; 1/2 cup heavy whipping cream; 1/4 cup shredded Parmesan cheese

GNOCCHI WITH SPINACH AND CHICKEN SAUSAGE - TASTE OF H…

Gnocchi with Spinach and Chicken Sausage - Taste of H… image

Dinner is easy when I can use ingredients typically found in my fridge and pantry. —Laura Miller, Lake Ann, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) potato gnocchi
2 tablespoons olive oil
1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced
2 shallots, finely chopped
2 garlic cloves, minced
1 cup white wine or chicken broth
1 tablespoon cornstarch
1/2 cup reduced-sodium chicken broth
3 cups fresh baby spinach
1/2 cup heavy whipping cream
1/4 cup shredded Parmesan cheese

Steps:

Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted., Drain gnocchi; add to pan and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 604 calories, FatContent 28g fat (12g saturated fat), CholesterolContent 119mg cholesterol, SodiumContent 1226mg sodium, CarbohydrateContent 58g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 27g protein.

THE ULTIMATE BREAKFAST FOR DINNER: SAUSAGE AND SPINACH E…

The Ultimate Breakfast for Dinner: Sausage and Spinach E… image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 2 hours 15 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 box or bag organic chopped frozen spinach
1 tablespoon EVOO
12 ounces bulk spicy breakfast sausage
2 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1/2 pound stale white or French bread, cubed (7 to 8 cups)
12 eggs
2 cups milk or half-and-half
1/4 cup Dijon mustard
2 cups shredded caciocavallo cheese or Parmigiano-Reggiano

Steps:

Defrost the spinach in the microwave, and then wring out any excess liquid.
Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
Arrange half of the bread in a casserole dish.
Whisk the eggs with the milk, Dijon and some salt and pepper.
Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge.
Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.

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