This recipe is alittle different but fits right in with my love of Gnocchi! Please Enjoy❤️
1 1/2 lbs of fresh spinach leaves,steamed, chopped, very well drained
1 cup whole milk ricotta cheese
1/2 cup freshly shredded parmigiana reggiano cheese
1/4 tsp freshly grated nutmeg
1 cup flour
salt and pepper to taste
olive oil for cooking
Blend chopped spinach and ricotta together in bowl, then add Parmesan cheese,eggs & nutmeg ,blend well.
Sprinkle flour, salt and pepper over mixture, blend well. Mixture will be somewhat wet.
Form Gnocchi into 1 1/2″balls and then roll gently oblong, set aside on parchment lined counter till all of mixture is used up.
Heat oil in skillet over medium heat and lightly brown gnocchi on all sides in batches, place cooked gnocchi loosely covered in a warm oven to keep warm until ready to serve with sauce.
2 tablesp olive oil+
4 italian sausage links, taken out of casings and broken up into lg. pieces.
1 lg eggplant, peeled and diced into 1″pieces
1 sweet onion, diced
3 cloves garlic, diced
1 can of Italian diced tomatoes
Dried basil & salt and pepper to taste
( You may need small amts. of chicken broth if sauce is too thick for your liking.)
Heat Olive oil in skillet and sauté sausage till browned, remove meat from skillet and drain on paper towel. In the sausage drippings left over in the skillet add the diced onion and sauté till soft ,then add garlic and stir for about a minute, now add diced eggplant, tomatoes and seasonings….let simmer covered till eggplant starts to soften about 15 mins. Once all is softened smash eggplant chunks and stir, add sausage back into mixture and simmer for about 30 mins, if sauce begins to get too thick for your liking add sm. amts of chicken broth to loosen and remove from heat.
To serve ….portion hot sauce into bowls,place warm gnocchi’s ontop of sauce and top off with more sauce and grated Parmesan cheese. Serve immediately and Enjoy❤️