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Ingredients
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- 1/2 cup oil-packed sun-dried tomatoes, oil drained
- 1/3 pound ground spicy italian chicken sausage (omit if vegetarian)
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 2 tablespoons italian seasoning
- 1–2 tablespoons calabrian chiles in oil
- 3 tablespoons tomato paste
- salt and black pepper
- 2 cups chopped spinach
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated parmesan
- 1 pound fresh potato gnocchi
- 1 cup shredded provolone or mozzarella cheese
- fresh basil
Instructions
- Preheat the oven to 425°F and drain 3 tablespoons of oil from the sun-dried tomatoes into a large skillet. Chop the sun-dried tomatoes and set aside.
- If using chicken sausage, brown it in the skillet over high heat. Add shallots, garlic, and Italian seasoning. Stir in Calabrian chiles and tomato paste, cooking for about 5 minutes until the paste darkens.
- Pour in 3 cups of water, season with salt and pepper, and bring to a simmer over medium heat. Cook for 5 minutes.
- Stir in spinach, sun-dried tomatoes, and gnocchi. Cook for 5 minutes until everything is heated through. Mix in ricotta and Parmesan, then top with mozzarella.
- Bake for 10 minutes until the cheese is melted. Serve topped with fresh basil.
Notes
You can substitute the chicken sausage with vegetables for a vegetarian option.
Feel free to adjust the amount of Calabrian chiles to suit your spice preference.
This dish can be prepared ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg