Sausage Gnocchi with Fried Herb Marinara
The perfect weeknight dinner, this simple sausage gnocchi with fried herb marinara packs a ton of flavor with minimal effort! Serve with crusty bread to sop up all the extra sauce, because you're going to want every single drop of this delicious dish. Comforting and wholesome, this dinner will bring the whole family around the table, so enjoy this pasta dish tonight!
- ¼ cup olive oil
- 2 cups sweet yellow onion finely diced
- sea salt & pepper to taste
- 3 tablespoons fresh basil minced
- 3 tablespoons fresh oregano minced
- 2 tablespoons fresh curly parsley minced
- 7 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 ½ lbs italian sausage
- 2 (28 oz each) cans crushed tomatoes
- 2 (15 oz each) cans cannellini beans drained and rinsed
- 2 cups fresh spinach chiffonade
- 1 lb potato gnocchi
- 8 oz mozzarella shredded
- ¼ cup grated parmesan
In a large, high-sided skillet, heat the olive oil over medium, then add the onion and sprinkle with salt and pepper. Add the fresh herbs, garlic, and red pepper flakes and gentlyu cook until very fragrant, about 5 minutes.
Add the italian sausage and cook, breaking up the meat as it browns, until no longer pink, about 10 minutes. Add the vrushed tomatoes and bring mixture to a simmer for 10 minutes, uncovered.
Add the cannellini beans and spinach, then adjust the seasoning as desired. Cook gnocchi as package dictates, then drain and add to the pan with the sauce, stirring gently to combine. Spoon gnocchi into bowls, top with mozzarella and a hearty sprinkle of parmesan and enjoy!
- if you lack all the fresh herbs, fry what you have available and use dried for the rest. 1 tablespoon fresh = 1 teaspoon dried
- don't fry dried herbs if that's what you have, instead cook down the onion and garlic, then stir in dried herbs for 1-2 minutes before adding the sausage
- you can omit the beans if desired, replace with an extra ½ pound of italian sausage
- swap the spinach out for kale for a fun twist!
- you can use plain gnocchi, or have some fun with other varieties such as basil or sweet potato
- I use shelf-stable gnocchi, but you can use whatever type you have available, just follow the proper cooking instructions first
- if heartburn is a concern, use one 28 oz can of crushed tomatoes + one 15 oz can + ½ cup red bell pepper paste + ¼ cup water to lower the amount of tomatoes in the recipe. A tiny amount of baking soda also helps reduce the acidity levels
Calories: 709kcal | Carbohydrates: 58g | Protein: 32g | Fat: 42g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 1545mg | Potassium: 952mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1578IU | Vitamin C: 26mg | Calcium: 389mg | Iron: 9mg