Seared Sweet Potato Gnocchi with Italian Sausage & Spinach

Serving Size:  2-3


14 oz. Pappardelle's Sweet Potato Gnocchi or Pappardelle's Gluten-Free Vegan Sweet Potato Gnocchi
1 medium shallot, sliced
1/2 lb. hot Italian sausage
4 oz. baby spinach
Parmesan Cheese


  1. Bring a pot of salted water to a gentle boil. Add frozen gnocchi to water, stirring occasionally. Cook 2-3 minutes or until pasta floats to surface. With a slotted spoon, transfer gnocchi from water to a sheet tray to dry, keeping a single layer to prevent sticking together. Reserve pasta water.
  2. Meanwhile, over low heat, slowly cook sliced shallots in a sauté pan with a bit of olive oil. Once translucent and soft, add sausage. (Remove casing and break apart if in a link shape.) Add more olive oil if necessary to prevent sticking. When sausage is cooked half through, add a handful of spinach, a generous pinch of parmesan cheese, and a ladle of pasta water. Stir to combine and raise heat to medium. When spinach has wilted and cheese melted, add another handful of spinach, pinch of cheese, and ladle of water. Continue until all spinach has been added and sauce is the desired cheesiness and consistency.
  3. In a non-stick sauté pan, add olive oil and heat to medium. Sauté dried gnocchi (if still wet, gnocchi will steam instead of sear) until golden brown. Add to sausage and spinach mixture, toss and serve.