Categories: Sides
Ingredients
- 2 lb. fresh or frozen gnocchi
- 3 tbsp. extra-virgin olive oil, divided, plus more for pan
- Kosher salt
- 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 c. packed baby spinach
- Freshly ground black pepper
- 2 large eggs
- 2 c. low-sodium chicken broth
Directions
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Preheat oven to 450°. On a baking sheet, toss gnocchi with 2 tablespoons oil; season with salt. Spread in an even layer.
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Bake gnocchi until golden brown, 20 to 30 minutes.
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Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 8 minutes. Using a slotted spoon, transfer to a large bowl.
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In same skillet over medium heat, cook onion and celery, stirring, until softened, about 8 minutes. Add garlic, sage, and thyme and cook, stirring, until fragrant, about 1 minute more. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes; season with salt and pepper. Transfer to bowl with sausage.
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Add gnocchi to bowl with sausage and stir to combine.
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In a small bowl, whisk eggs and broth. Pour over gnocchi and stir to coat.
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Reduce oven temperature to 350°. Grease a 13″ × 9″ baking pan with oil. Pour in gnocchi mixture, stirring to distribute.
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Bake stuffing until center is set, 40 to 50 minutes. Let cool 10 minutes before serving.