Creamy Veggie and Sausage Gnocchi
This is a great way to clear out the fridge if you have extra veggies!
Ingredients
- 16 oz potato gnocchi
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 1 1/2 cups mushrooms chopped
- 1 large zucchini or 2 small chopped
- 4 links pre-cooked chicken sausage chopped
- 2-3 cups spinach chopped
- 1/2 tsp garlic powder
- 2 tbsp butter
- 2 tbsp flour
- 2 cups half and half
- 1 cup parmesan cheese
- salt to taste
- pepper to taste
Instructions
- Bring a medium pot of water to a boil. Add the gnocchi and cook according to package instructions, about 2 minutes. Drain and rinse with cold water.
- In a large pan heat olive oil over medium-high heat. Add chicken sausage and brown for about 5 minutes. Remove from pan and place in a bowl on the side.
- Add onion to the same pan and saute for 3 minutes until translucent. Add zucchini, seasoning with salt and pepper. Saute for 5 minutes. Add mushrooms and spinach and cook for about 4 more minutes.
- Remove veggies from the pan and place in the same bowl as the chicken sausage.
- Add butter to the pan while it's on medium heat and let melt. Whisk in the flour and cook for 1 minute, whisking constantly. While whisking slowly add in the half and half.
- Bring to a simmer and turn the heat to low. Continue to whisk for a couple of minutes until the sauce starts to thicken.
- Add cheese and whisk until melted.
- Add back in the gnocchi, veggies, and chicken sausage. Mix until everything is heated back through.
- Serve and enjoy!
Notes
If you're looking for additional veggie options, try kale instead of spinach or toss in asparagus, cherry tomatoes, or bell peppers.
If you are looking for a slightly lighter cream sauce, you can use whole milk instead of half and half.
Leave out the chicken sausage for a vegetarian meal!