Gnocchi in a cream sauce with sausage, spinach and sun dried tomatoes:
1 lb Italian sausage (hot or mild, not in casings)
1/2 c diced shallot or onion
2 T finely diced garlic (use fresh)
1/4-1/2 c white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay)
2 c heavy cream
pinch red pepper flakes
3-4 oz spinach
3 oz sun dried tomatoes
2 oz freshly shredded parmesan
Fresh chopped basil (optional)
Cook the meat with a little olive oil
and break into pieces. Drain off a bit of the fat with a paper towel. Cook shallots with meat for several minutes. Add garlic and cook for one minute. Add wine and let simmer until reduced by half.
Add cream and red pepper flakes. Allow to slowly come to a simmer. Add gnocchi and partially cover pot until the gnocchi is fully cooked.
Add as much spinach as you like (I like a lot). Cooking at a medium low, put the lid on the pot, removing every two minutes to stir until spinach is fully wilted.
Add the sun dried tomatoes.
Lastly, add the parmesan cheese, a little at a time, stirring until melted. Stir in the fresh basil before serving, if using.
Top with extra cheese when serving.
Notes:
-Wine is optional, but gives it a nice flavor.
-Some recipes use part cream and part broth
-If your sun dried tomatoes are in oil (mine are) lay them out on a paper towel before adding to drain some of the oil.
-This dish is very rich and very filling. I couldn't finish what was in my bowl here.