Gnocchi with Chicken Sausage & Spinach

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• cream sauce base
  1 unit
• gnocchi
  1 unit
• italian cheese blend
  ½ cup
• italian chicken sausage mix
  8 oz
• onion
  1 unit
• salt
  1 tsp
• spinach
  2 c
• sugar
  1 tsp

🍳 Cookware

• medium pot
• medium bowl

1. 

   1

   italian chicken sausage mix onion chicken stock concentrate spinach cream sauce base italian cheese blend gnocchi salt black pepper butter sugar cooking oil

   italian chicken sausage mix: 8 oz, onion: 1 unit, chicken stock concentrate: 1 unit, spinach: 2 c, cream sauce base: 1 unit, italian cheese blend: ½ cup, gnocchi: 1 unit, salt: 1 tsp, black pepper: ¼ tsp, butter: 1 tbsp, sugar: 1 tsp, cooking oil: 1 tbsp
2. 

   2

   Bring a medium pot of salted water to a boil. Wash and dry produce. Halve, peel, and thinly slice onion. Heat a large drizzle of cooking oil in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, ⏱️ 10 minutes . Add 1 tsp sugar and a splash of water; cook until caramelized, ⏱️ 3 minutes more. Season with salt and black pepper. Turn off heat; transfer to a plate. Wipe out pan.
3. 

   3

   Once water is boiling, add gnocchi to pot. Cook until tender, ⏱️ 4 minutes . Reserve 2 cups gnocchi cooking water, then drain. In a medium bowl , combine cream sauce base, chicken stock concentrate, and ½ cup reserved gnocchi cooking water.
4. 

   4

   Heat a drizzle of cooking oil in pan used for onion over medium-high heat. Add italian chicken sausage mix and cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 6 minutes . Add gnocchi to pan. Cook, undisturbed, until gnocchi is lightly browned on bottom, ⏱️ 2 minutes . Reduce heat to medium. Add sauce mixture, caramelized onion, and half the italian cheese blend. Cook, stirring occasionally, until sauce is thickened and cheese has melted, ⏱️ 4 minutes more.
5. 5

   Add spinach and 1 tbsp butter to pan with gnocchi; stir until butter has melted and spinach is wilted. Taste and season with salt and black pepper. Divide gnocchi between plates. Top with remaining italian cheese blend and serve.