Spicy Sausage, Spinach, and Mushroom Gnocchi

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This 15 minute meal is not only easy to get on the table, it's also delicious! Bonus? It uses one of my favorite foods - gnocchi!

I rarely have an issue finding time to cook (ie, eat!) but I do struggle with getting recipes on the blog. I combed through my files over the weekend and I have a ton waiting to get posted! Since it's quickly becoming spring here - and many other places - I knew I had to hurry and get my cold weather dishes out there before it's too late!

There is something comforting about a big bowl of gnocchi, so this dish lends itself perfectly for a cooler day. That certainly doesn't mean it's too heavy for a warm day - it's not - but it doesn't scream spring like lots of other dishes. It was such a hit at our house (and done in 15 minutes!!) that I had to get it out there for you to enjoy.

Gnocchi can be made at home but in order to pull off a 15 minute meal, store-bought is necessary (and still delicious!). I usually find it near the dried pasta at the grocery store. You can also choose any sausage you love, really, as long as it crumbles. I used Italian for this!

Spicy Sausage, Spinach, and Mushroom Gnocchi
1 (16-ounce) package potato gnocchi
3/4 lb spicy ground sausage
1 small onion, diced
8 ounces baby portobello mushrooms, sliced
1 (10 ounce) box chopped frozen spinach, thawed and squeezed dry
salt and pepper, to taste
Grated Parmesan, for serving

Bring a pot of water to boil and cook gnocchi according to package directions. Drain and set aside.

In a large skillet over medium-high heat, brown the sausage, breaking it into smaller pieces. Once most of the sausage is browned, add the onion and mushrooms. Cook, stirring often, until softened, about 5 minutes.

Add the drained spinach and gnocchi to the skillet and stir to combine. Season with salt and pepper, to taste.

Top each serving with grated Parmesan and serve hot.

Source: Table for Two

Baked Gnocchi with Bacon, Tomato, and Mozzarella

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Simple comfort in one pot! Bacon, tomatoes, and gnocchi are topped with thick slices of mozzarella and baked until hot and gooey. This guest worthy meal is weeknight easy!

One of my biggest Pinterest pet peeves is the overuse of "best" - the "best" chocolate chip cookies, the "best" meatloaf, the "best" iced coffee. Claiming your recipe is the best of all is off-putting in so many ways (not to mention a completely arbitrary measurement!). I know why some bloggers resort to that - it greatly increases their pins and page-views resulting in more income. But I still don't have to like it :)

So bear with me while I claim this recipe to be one of the very best dinners we eat. Yup, I've made it several times and the entire pot was gone before a photo could be taken. I practically guarded this bowl with my life so I could finally snap a (really not impressive) photo. Y'all, hiding under that thick layer of mozzarella is pure joy.

It's creamy, and tomatoey, and gooey, and is peppered with thick cut bacon and pillows of gnocchi that just melt in your mouth. It's what you want to eat after a stressful day. Or when it's freezing outside and you had to shovel your driveway. Or when you have company coming and need something to impress. Or, you know, you just need some bacon in your life.

Will you think it's one of the best? I don't know. I hope so, though.

I know it doesn't look/sound like much but something magical happens in that pot and this tomato-hating-girl is drooling just rereading the recipe.

I think we'll have it again this weekend :)

Baked Gnocchi with Bacon, Tomato, and Mozzarella
8 slices thick cut bacon
1 pound store bought gnocchi
2 cloves garlic, minced
1 teaspoon paprika
1 (14 ounce) can diced tomatoes with their juices
1 pint grape tomatoes, halved
1 tablespoon tomato paste
1 teaspoon sugar
3 tablespoons heavy cream
1/2 cup coarsely chopped parsley
12 ounces fresh mozzarella, sliced
salt and pepper to taste

Spread the bacon out on a foil lined baking pan. Place in a cold oven, set temperature to 400, and let bake for 18-20 minutes or until crispy. Transfer to a paper towel lined plate to cook slightly and then crumble. Keep oven on.

In a large oven safe pot, bring a pot of water to boil and cook the gnocchi for 2 minutes. Drain and set aside.

Return pot to heat and add 1 tablespoon oil. Quickly fry the garlic and paprika for 30 seconds. Add the diced tomatoes, grape tomatoes, tomato paste, and sugar. Simmer for 5 minutes. Remove from heat and stir in cream, parsley, salt, and pepper. Stir in the cooked gnocchi and crumbled bacon. Top with sliced mozzarella and bake for 10 minutes.

Source: adapted from Simply Delicious