Less than an hour
Baked Gnocchi in Sundried Tomato Pesto Cream
with Spinach and Sausage
2 – 500g packages of Plain Potato Gnocchi
3 oz Sundried Tomato Pesto
(just over 1/3 of a cup)
1 cup Whipping Cream
12 large fresh Basil Leaves
1 cup grated Mozzarella Cheese
¼ cup fresh grated Asiago Cheese
(or Parmesan if that’s what you have!)
½ pint cherry or grape tomatoes, in halves
1 large handful of fresh Spinach Leaves
4 fancy Sausages (any kind you like – we
used Turkey Herb & Sage Sausages)
2 tsp Garlic granules
½ tsp Salt
10 cracks fresh Black Pepper
Step by Step Instructions
Set the oven to 350 °. Line a sheet pan with parchment paper and roast sausages until cooked through – usually about 20 minutes. Turn sausages when they have been in for 15 minutes to brown the other side.
While sausages are in the oven prepare the Tomato Pesto Cream sauce. Place a heavy skillet over medium high heat. Add whipping cream, salt, and garlic to the pan and bring to a hard boil. Lower heat a bit but keep the boil, stirring gently while the cream reduces – about two minutes. When cream begins to thicken, add sundried tomato pesto and continue stirring gently until well combined, then stir in Asiago, stir until everything is well mixed and reduce heat to very low setting to keep warm while you get the rest of the ingredients ready.
When sausages are done, allow to cool, and then slice each sausage into thin rounds.
Place gnocchi in a large bowl with tomatoes, basil and sausage rounds. Mix well then add spinach and pepper and continue mixing until all ingredients are well distributed. Pour Sundried Tomato Pesto Cream into the bowl and mix well.
Transfer the contents of the bowl to a greased 9 x 13 baking dish (I like a Pyrex for this dish), sprinkle grated mozzarella evenly over top and pop the pan into the oven for 30 minutes – then serve and enjoy the deliciousness! PS – you will have leftovers. Mmmm, Lunch!