Ingredients
2 Tbsp (30 mL) canola oil
1 lb (500 g) Italian sausage, casings removed
3 garlic cloves, minced
1 tsp (5 mL) Italian seasoning
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
pinch red pepper flakes
1 Tbsp (15 mL) all-purpose flour
1 1/4 cups (310 mL) reduced-sodium
chicken broth
3/4 cup (175 mL) whipping cream
1 – 500g package potato gnocchi, uncooked
3 cups (750 mL) chopped baby kale, spinach or chard
1/2 cup (125 mL) sundried tomatoes
(packed in oil), chopped
3 green onions, sliced
1 cup (250 mL) shredded mozzarella cheese
1/4 cup (60 mL) grated Parmesan cheese

Directions
Preheat the oven to 350ºF (180ºC).
In a large oven-safe skillet, warm the oil over medium-high heat. Add the sausage meat and cook until browned, about 5
minutes. Stir in the garlic, Italian seasoning, salt, pepper, and
red pepper flakes. Cook for 2 minutes, then stir in the flour,
stirring until the flour is absorbed, about 1 minute.
Pour in the broth and cream, scraping up any browned bits from the bottom of the pan. Cook over medium heat until thickened, about 5 minutes.
Add the gnocchi, greens, sundried tomatoes, and green onions. Stir well to combine. Top with the cheese. Cover and bake for 20 minutes.
Uncover and broil for 2-3 minutes to brown slightly. Remove from the oven and let cool for 5 minutes before serving.
Serves 4
Prep Time 10 Min
Cook Time 35 Min

Recipe and photo compliments SASK Pork

Find more delicious recipes at saskpork.com