One-Pot Sausage and Chickpea Gnocchi
This flavourful potato pasta can be mild or spicy depending on the type of sausage you use.
Cook time
30 mins
Recipe Difficulty
Yield
Serves 5
Ingredients
- 1 lb mild Italian sausages, casings removed (500 g)
- 1 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 can chickpeas, rinsed and drained (14 oz/398 mL)
- 1 can diced tomatoes (14 oz/398 mL)
- 1 pkg fresh gnocchi (350 g)
- 1 cup no-salt-added chicken broth or water
- 2 tsp dried oregano, crumbled
- 1 tsp dried basil, crumbled
- ½ tsp freshly ground pepper
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- 1½ cups sliced baby spinach
- ½ cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
Directions
- Preheat oven to 325°F.
- Place sausages in a Dutch oven over medium heat. Cook, stirring to break up sausages, until browned, about 8 – 10 minutes. Transfer sausages to a paper towel-lined plate. Drain off excess fat from Dutch oven.
- Drain off excess fat from Dutch oven.
- Heat oil in same Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened, about 2 – 3 minutes. Add garlic and cook for 30 seconds. Stir in cooked sausages, chickpeas, tomatoes, gnocchi, broth, oregano, basil, pepper, garlic powder, paprika and salt. Bring to a boil.
- Add spinach. Stir to combine and submerge gnocchi in liquid. Remove from heat. Sprinkle with mozzarella cheese and Parmesan cheese.
- Bake, uncovered, until cheese is bubbly and gnocchi is cooked through, about 12 – 15 minutes. Sprinkle with parsley.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
522 calories, 32.5 g fat, 23.3 g protein, 33.6 g carbohydrate, 6.1 g fibre, 1373 mg sodium