This week I made a recipe that I got from my best friend, Anjuli and it was a hit! And it was so, so easy too! So, a double win in my book!
Anjuli’s Delicious Dish aka Gnocchi and Sausage
Marinara Sauce (she recommends Arrabiata for a little kick)
1/2 cup heavy cream
Cook Gnocchi according to directions on package.
While Gnocchi is cooking, remove 3-4 sausages from their casings and brown the meat in a large skillet. Add in the Arrabiata sauce, stir in the heavy cream and heat through. Add the cooked gnocchi and serve.
Thoughts on This Week’s Recipe:
Ease of preparation:
This was a quick and easy dish to prepare. You can get the sausage cooking while you wait for the water to boil, throw in the gnocchi and you’re done! 15 minutes tops.
This was really good and Rick loved it!
Would you make it again?
Yes, this is definitely one I’ll make again and I think the kid’s would like it too if I made a less spicy version (use a different type of marinara sauce…the Arrabiata is pretty spicy.)
Did you omit or add anything?
I used whole wheat gnocchi and chicken sausage and we loved it, so I’ll probably use the same type of gnocchi and sausage next time too, although you can use any kind you want!
Would you change anything next time?
The package of sausage I bought came with 5 sausages in it, but I only used 3. I think next time I’ll use all 5 because the dish was a little saucier than I like…and might as well use the whole package!
Next Week’s Recipe:
This week’s recipe for Roasted Potato and Spinach Fritatta with Feta comes from Good Life Eats. The fun thing about fritattas is that you can really make them to fit your own personal tastes, like an omelet. Good Life Eats has this basic fritatta formula that you can follow to personalize your own fritatta.
Roasted Potato and Spinach Frittata with Feta
1 pound Yukon gold potatoes
4 tablespoons olive oil
1/4 cup spring onions or ramps, chopped
3 cloves garlic, minced
6 ounces fresh spinach
1 tablespoon olive oil
1/2 cup ricotta
7 large eggs
3/4 teaspoon kosher salt
Pepper to taste
1/4 cup feta cheese, crumbled
2 tablespoons fresh chives, chopped finely
Preheat oven to 425º F. Slice the potatoes into ¼” slices and lay flat on a parchment-lined baking sheet. Brush lightly with olive oil on both sides. Bake for 10 minutes, just until they begin to brown and are cooked through.
While the potatoes are roasting, beat together ricotta, eggs and kosher salt and pepper, if desired, in a separate bowl. Set aside. In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add in chopped spring onions and sauté for 2-3 minutes until tender.
Stir in minced garlic and baby spinach and continue to cook until spinach wilts, 1-2 minutes more. Lay the roasted potato slices over the spinach.
Pour egg and ricotta mixture over the potatoes and spinach. Cover and cook 8 minutes until eggs are nearly set. Remove lid and place under broiler, about 5 inches from the heat source, for 5-6 minutes or until top begins to brown evenly.
Remove from oven and immediately top with crumbled feta and chives. Slice into wedges and serve.
What would you put in your own personalized fritatta? Any delicious combinations I should try?