Gnocchi with Sausage & Spinach

I tried this recipe for the first time after it was published in the March issue of Real Simple magazine. It was my first time trying Gnocchi and I loved it. I’ve made it several times and always use Italian imported refrigerated gnocchi. One of these days, I’ll make it during the weekend and take the time to make gnocchi from scratch (one of my all time fav blog entries shows how to make it like an Italian Grandmother). This recipe could easily be made with a different pasta such as penne. I like this recipe for a lot of reasons, including the fact that its something different from our typical Italian fare.

Gnocchi with Sausage & Spinach

2 9-ounce packages refrigerated gnocchi (or a 17.5-ounce package shelf-stable gnocchi)
1/2 medium yellow onion, finely chopped
1-2 Italian sausages (~1/4-1/2 lb), casings removed
2 cloves garlic, finely chopped
7-ounces baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan

Cook the gnocchi according to directions, reserving 1/4 cup of the cooking liquid. Meanwhile, heat sausage in a large skillet over medium heat, crumbling with a spoon until browned, 5-7 minutes. Add the onion & garlic and cook until softened, about 5 minutes. Add the spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss.

Source: Adapted from Real Simple Magazine, March 2007.