Jaylins Gnocchi With Marinara And Italian Sausage 5fix Recipes

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JAYLIN'S GNOCCHI WITH MARINARA AND ITALIAN SAUSAGE #5FIX



Jaylin's Gnocchi With Marinara and Italian Sausage #5FIX image

5-Ingredient Fix Contest Entry.This gnocchi is tender and tasty! Simply potato mashed potatoes makes the perfect meal mixed when combined with just four simple ingredients. Trust me, this gnocchi is very easy and delicious. Your family will think you have had private lessons from the chef.

Provided by Chef Jaylin Hawkins

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (24 ounce) bag Simply Potatoes Traditional Mashed Potatoes
2 cups flour
1 egg, beaten
3 (1 ounce) Land O Lakes garlic and herb saute express squares
1 (24 ounce) can hunt's italian sausage spaghetti sauce

Steps:

  • Combine pasta sauce and 1 land o lakes garlic and herb sauté express square in a medium pot and cook on medium heat for 10 minutes stirring occasionally. Turn heat down and continue to cook while preparing pasta.
  • In a large bowl or on counter top add potatoes and make a small well in the center of the potatoes. Set 1/4 cup of flour to the side for rolling the gnocchi. Add 1 3/4 cup of the flour and beaten egg to the well while folding the potatoes into the egg and flour well with both hands until dough forms.
  • After mixture is incorporated knead for 2 minutes and dust counter with flour. Turn dough out onto counter and knead for another minute or two. Roll gnocchi out on counter into long strips and cut into 1/2 inch pieces. Drop pasta into boiling water for about 3-4 minutes or until pasta begins to float atop water.
  • Once pasta is ready add remaining land o lakes squares to a medium saute pan or skillet and heat for 1 minute Add cooked pasta and cook for 1 minute then add sauce or and cook for 5 minutes. You can also add the sauce to the pasta after plating.

Nutrition Facts : Calories 245.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.5, Sodium 19, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 8

NONNIE'S GNOCCHI WITH FRESH MARINARA SAUCE



Nonnie's Gnocchi with Fresh Marinara Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds russet potatoes
2 cups all-purpose flour, plus more for dusting work surface
1/4 teaspoon kosher salt
3 cups Marinara Sauce, recipe follows
Shaved Parmesan, for serving
Chopped fresh basil, for garnish
1/4 cup olive oil
3 cloves garlic, chopped
One 26-ounce container chopped tomatoes, such as Pomi
1/2 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
6 leaves fresh basil, chopped

Steps:

  • Preheat the oven to 375 degrees F. Scrub the potatoes well and pierce in several places with the tip of a knife. Bake on a baking sheet until cooked through, about 1 hour. Set aside to cool.
  • Once they're cool enough to handle, peel the potatoes and pass the flesh through a ricer or the finest holes of a food mill. Place 1 1/2 cups of the flour on a clean work surface and put the potatoes in the middle. Season with the salt. Knead the potatoes and the flour together until it's a smooth ball of dough that's slightly sticky. If the dough is too sticky, add more of the remaining 1/2 cup flour gradually to achieve the smooth consistency.
  • Divide the dough into 4 equal pieces and cover 3 of them with a dampened kitchen towel. On a lightly floured work surface, roll the uncovered piece of dough into a 1-inch-thick rope. Cut into 3/4-inch pieces. Turn a fork over and hold at a 45-degree angle, with the tines touching the work surface. Working with one piece of dough at a time, roll it down the fork tines, pressing with your thumb to make ridges on one side. Place on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.
  • Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining gnocchi.
  • Serve the gnocchi warm with the Marinara Sauce. Top with shaved Parmesan and garnish with chopped basil.
  • Heat the olive oil in a large skillet over medium-high heat until starting to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Stir in the butter until melted. Remove from the heat and add the chopped basil.

ITALIAN SAUSAGE AND GNOCCHI SKILLET



Italian Sausage and Gnocchi Skillet image

Sausage, gnocchi, and spinach are the main ingredients in this quick, one-skillet meal. I've used mild sausages but hot Italian sausages can be substituted. Gnocchi is usually in the same isle as dried pasta.

Provided by Bren

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 6

Number Of Ingredients 14

1 tablespoon avocado oil
½ cup finely diced onion
2 large cloves garlic, finely diced
1 pound mild Italian pork sausage, casing removed
1 (16 ounce) package dry mini potato gnocchi
2 ½ cups no-salt-added diced tomatoes, undrained
½ teaspoon salt
½ teaspoon dried basil
½ teaspoon ground oregano
¼ teaspoon ground black pepper
5 ounces baby spinach
1 pinch freshly grated nutmeg
1 cup shredded fresh mozzarella cheese
½ cup freshly shredded Parmesan cheese

Steps:

  • Heat avocado oil in a large, nonstick skillet over medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add sausage; stir to break up the meat and cook until well browned, 5 to 7 minutes.
  • Drain excess oil and keep meat mixture in the skillet. Add gnocchi, stirring to break up any clumps. Stir in tomatoes, salt, basil, oregano, and pepper. Cover and simmer for 5 minutes.
  • Stir in spinach and nutmeg and simmer until spinach has wilted, 3 to 5 minutes. Sprinkle mozzarella and Parmesan cheeses on top, cover, and simmer until cheese has melted, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 23.3 g, Cholesterol 61.9 mg, Fat 27.1 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 11.6 g, Sodium 1128.1 mg, Sugar 3.8 g

ITALIAN SAUSAGE AND GNOCCHI SOUP



Italian Sausage and Gnocchi Soup image

A comforting creamy Italian soup with gnocchi, spinach, tomatoes--guaranteed to warm you up when it gets cold outside.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 12

½ pound bulk Italian sausage
¼ cup butter
½ cup chopped yellow onion
1 teaspoon minced garlic
¼ cup all-purpose flour
1 cup heavy cream
3 ½ cups Swanson® Unsalted Chicken Broth
½ cup chopped spinach
½ cup canned diced tomatoes
1 (16 ounce) package potato gnocchi
salt and pepper to taste
¼ cup grated Parmesan cheese (or more to taste), for garnish

Steps:

  • Heat a skillet over medium-high heat. Cook ground sausage until browned, breaking it up into small pieces, about 7 minutes. Transfer sausage to a bowl. Drain fat from skillet; wipe out skillet with a paper towel.
  • Melt butter in skillet over medium heat, Stir in onion and saute until translucent, 2 or 3 minutes. Add garlic and cook for another minute. Whisk in flour until evenly mixed into butter, 1 minute. Slowly pour in cream and Swanson® Unsalted Chicken Broth. Whisk mixture until it comes to a boil, then immediately reduce heat to low. Simmer until mixture thickens, whisking occasionally, about 10 minutes.
  • Return sausage to the skillet; add spinach, tomatoes, and gnocchi. Cook over medium heat until gnocchi is heated through, 2 to 3 minutes. Add dash of salt and pepper to taste. Garnish with Parmesan cheese.

Nutrition Facts : Calories 682.5 calories, Carbohydrate 33.6 g, Cholesterol 160 mg, Fat 53.6 g, Fiber 2 g, Protein 16.8 g, SaturatedFat 30.4 g, Sodium 866.4 mg, Sugar 2.1 g

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