Fall may be coming to an end around here, but we’re still cooking with all those wonderful flavors around here. Looking for an easy and flavorful fall dish? Try this sweet potato, sausage, and spinach gnocchi! And make some extra too, you’ll want some leftovers for the week.
I’ve been more and more into making large-batch meals ahead of time, so that I have leftovers for a few days during the week. It makes life so much easier when I come home at night to a meal already waiting for me! One the menu last week: this large batch of gnocchi with lots of wholesome ingredients. It was so good, I made it again this week.
Many fall dishes around this time use butternut squash, and to tell you the truth I’m really not a huge fan. Thoughts aside, I used sweet potato instead! This dish starts by roasting cubed sweet potatoes in the oven with a little bit of olive oil, salt, and of course a pinch of nutmeg. While they are roasting, brown some ground Italian sausage in a large skillet pan with some onion. I love the flavor that sweet Italian sausage adds to this meal, and since it already has so much flavor there isn’t much need to add more. I find that Johnsonville sweet Italian ground sausage worked very well for this dish, but any Italian ground sausage will do!
Once the onion is cooked and the meat is browned, add some minced garlic and cook for a minute or two before adding the sauce… and boy is this sauce the highlight! Super simple, yet light and creamy. It starts with a little bit of chicken broth, then mix in some canned coconut milk with cornstarch (to thicken the sauce), and finish it off with some freshly grated parmesan cheese. I’m sure regular heavy cream would work well too, but I like the dairy-free version and richness that canned coconut milk brings to the sauce. However, the sauce is light enough that it doesn’t overpower the star ingredients in here! You may notice this sauce only used 1/4 cup of canned coconut milk, meaning you will have plenty of milk leftover. You can use the leftovers to make smoothies, thai coconut stir fry dishes, use it to make popsicles, or even use it in your baked goods. It won’t go to waste!
At the very end we add in some spinach and the cooked gnocchi (my favorite gnocchi right now is Isola gluten free gnocchi from Whole Foods, found in the refrigerated section), simmer until the sauce thickens and coats everything, then gently stir in the sweet potato. It doesn’t get much simpler than that!
One thing to note about the gnocchi…
Gluten free gnocchi come in different package amounts, sizes, serving amounts. The package that I use of Isola gnocchi is 17.6 oz (about 1.1 lbs), and says there are 3 servings per bag. I use one bag of this to serve 3-4 people, since there are so many other ingredients in this dish. If you like a lot of gnocchi, you can go with the extra 1/2 cup from a second bag and there will still be plenty of sauce to coat. Don’t want to buy gnocchi? You can always make your own! Check out my gnocchi recipe for some tips and tricks, and well as helpful tools.
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