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Gnocci with spinach and chicken sausage with OliveU Herb De Provance EVOO


  • 1 pckg potato gnocchi (16 ounces)
  • 2 tbsp Herb De Provance EVOO
  • 1 pckg fully cooked Italian chicken sausage links, halved and sliced  (12 ounces)
  • 2 shallots, finely chopped 
  • 2 garlic cloves, minced 
  • 1 cup white wine or chicken broth 
  • 1 tbsp cornstarch
  • 1/2 cup reduced-sodium chicken broth 
  • 3 cups fresh baby spinach 
  • 1/2 cup heavy whipping cream 
  • 1/4 cup shredded Parmesan cheese 


  • Directions Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender.
  • Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture.
  • Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
  • Add spinach and cream; cook and stir until spinach is wilted. Drain gnocchi; add to pan and heat through. Sprinkle with cheese!
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