Description
This savory Gnocchi Stuffing combines tender roasted gnocchi with flavorful Italian sausage, aromatic herbs, and fresh spinach to create a comforting and hearty side dish perfect for holiday meals or family dinners.
Ingredients
Scale
Gnocchi
- 2 lb. fresh or frozen gnocchi
- 3 Tbsp. extra-virgin olive oil, divided, plus more for pan
- Kosher salt
Sausage and Vegetables
- 12 oz. sweet Italian sausage, casings removed
- 1 medium yellow onion, chopped
- 2 stalks celery, thinly sliced
- 4 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh sage
- 2 tsp. chopped fresh thyme
- 3 cups packed baby spinach
- Freshly ground black pepper
Binding Mixture
- 2 large eggs
- 2 cups low-sodium chicken broth
Instructions
- Preheat and Roast Gnocchi: Preheat the oven to 450°F (230°C). On a baking sheet, toss the gnocchi with 2 tablespoons of extra-virgin olive oil and season generously with kosher salt. Spread the gnocchi in an even layer and roast until golden brown and slightly crisp, about 20 to 30 minutes.
- Cook Sausage: While gnocchi roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet Italian sausage, breaking it up with a wooden spoon. Cook until the sausage is no longer pink and nicely browned, approximately 8 minutes. Using a slotted spoon, transfer cooked sausage to a large mixing bowl.
- Sauté Vegetables and Herbs: In the same skillet, add chopped onion and celery. Cook, stirring frequently, until softened about 8 minutes. Stir in garlic, fresh chopped sage, and thyme; cook for about 1 minute until fragrant. Add baby spinach and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and freshly ground black pepper. Transfer this mixture to the bowl with the sausage.
- Combine with Gnocchi: Add the roasted gnocchi to the bowl containing the sausage and vegetable mixture. Gently stir to combine all ingredients evenly.
- Prepare Egg and Broth Mixture: In a small bowl, whisk together the eggs and low-sodium chicken broth until well blended. Pour this mixture over the gnocchi and sausage bowl, stirring gently to coat everything thoroughly.
- Prepare to Bake: Reduce the oven temperature to 350°F (175°C). Grease a 13″ x 9″ baking pan with olive oil. Pour the gnocchi mixture into the prepared pan, spreading it evenly and stirring gently to distribute ingredients.
- Bake the Stuffing: Bake the stuffing in the preheated oven until the center is set and firm, about 40 to 50 minutes. Once done, remove from oven and let it cool for 10 minutes before serving to allow flavors to meld and stuffing to firm up slightly.
Notes
- Using fresh gnocchi provides a softer texture, while frozen gnocchi will yield a slightly chewier bite.
- Be sure to remove the sausage casings before cooking to help it break up evenly in the stuffing.
- Roasting the gnocchi before mixing it into the stuffing adds a desirable crispy texture and prevents sogginess.
- Adjust seasoning with salt and pepper to taste before baking.
- This dish can be prepared a day in advance and baked just before serving for convenience.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 110mg
