Gnocchi with Chicken Sausage & Spinach
in a Cheesy Cream Sauce
We’ve tried to be low-key about gnocchi… but we just can’t because it’s so good! Flexible and flavorful, you can mix these darling dumplings with just about anything for a super satisfying plate. Tonight’s dinner stars caramelized onion, wilted fresh spinach, and Italian-seasoned chicken sausage, coated in a savory cream sauce and topped with melty cheeses. Still not getting the hype? Trust us—all it takes is one bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Cream Sauce Base
Chicken Stock Concentrate
Italian Chicken Sausage Mix
Italian Cheese Blend
Not included in your delivery
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice onion. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Reserve 2 cups gnocchi cooking water, then drain. • In a medium bowl, combine cream sauce base, stock concentrate, and ½ cup reserved gnocchi cooking water (1 cup for 4 servings). TIP: If sauce seems too thick, stir in a splash of gnocchi cooking water.
• Heat a drizzle of oil in pan used for onion over mediumhigh heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add gnocchi to pan. Cook, undisturbed, until gnocchi is lightly browned on bottom, 1-2 minutes. Reduce heat to medium. • Add sauce mixture, caramelized onion, and half the Italian cheese blend. Cook, stirring occasionally, until sauce is thickened and cheese has melted, 2-4 minutes more. TIP: If sauce begins to thicken too quickly, add splashes of reserved gnocchi cooking water.
• Add spinach and 1 TBSP butter (2 TBSP for 4 servings) to pan with gnocchi; stir until butter has melted and spinach is wilted. Taste and season with salt and pepper. • Divide gnocchi between plates. Top with remaining Italian cheese blend and serve.
Chicken Sausage is fully cooked when internal temperature reaches 165°.