Snax N The City.

Bitches Be Cooking: Garlicky Sausage Gnocchi.

What’s the weirdest gift you’ve ever received?
Maybe some inappropriate undies from a family member or something so awful all you can say is, “Gee, you shouldn’t have?”

Well what about sausage?

gnocchi-2
Yes, I was re-gifted a very garlicky, pork sausage by my mother.

At first I was like, “What am I going to do with this garlic sausage?”

Then my amazing sous chef (#Boyfriend) said the magic words,

“Make it with pasta.”

So what I came up with is a sausage and arugula gnocchi.

finished-gnocchi

The star is obviously the garlicky sausage, however the fluffy gnocchi & the mix of spinach & arugula complement the meal perfectly.

Let’s get cooking, shall we?

gnocchi

Garlic Sausage (I used half of the one pictured)

Fresh Spinach

Fresh Arugula

Two Shallots

One Package of Gnocchi

Two Tablespoons of Olive Oil

One Tablespoon of Garlic

One Tablespoon of White Cooking Wine

Parmesan Cheese

Crushed Red Pepper, to Taste

I started off by taking the sausage out of the casing & browning it in a pan of olive oil and garlic.

gnocchi-4

While the meat is cooking, I also have a pot of boiling water going to cook the gnocchi.

They take like, 2 minutes to cook so make sure to keep your eye on them.

In another pan, we’re going to sauté the arugula & spinach. I did this with olive oil, garlic & shallots.

gnocchi-3

*Side Note: I’m literally obsessed with shallots now & get ready for them to be in every recipe from now on*

Once the arugula  & spinach is wilted and the shallots are translucent, I added a splash of white wine & the cooked sausage.

gnocchi-5

I then added the gnocchi just to toast them up a bit which took about 3 minutes.

gnocchi-6

I sprinkled a little crushed red pepper flakes & a lot of parm & boom, done!
finished-gnocchi

Wasn’t that easy?

Hope you enjoy this meal as much as I did. 🙂

Happy eating!

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This entry was written by SnaxNTheCity and published on January 17, 2017 at 5:00 pm. It’s filed under food and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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