Servings: 4 (6 cups) 1x
Ingredients
- Avocado oil cooking spray
- 1 12-ounce package chicken sausage links, sliced
- 1 16-ounce package shelf-stable gnocchi (use gluten-free if needed)
- 1 15-ounce jar Primal Kitchen Sun-Dried Tomato Sauce*
- ½ cup water
- 5 ounces (1 bag or carton) baby spinach leaves
- ¼ cup chopped fresh basil leaves, plus more for garnish
- ½ cup shaved or shredded Parmesan cheese (omit for dairy-free)
Instructions
- Place a large skillet over medium-high heat. When the skillet is hot, mist generously with cooking spray.
- Add the sliced chicken sausage and cook until a little browned, 3-4 minutes, stirring occasionally.
- Add the gnocchi and sundried tomato sauce to the skillet. Add the water to the sauce jar, screw on the lid and give it a shake before adding the water to the skillet. Stir to combine.
- Bring the mixture just to a simmer, then reduce the heat to medium. Cook until the gnocchi are soft, 3-5 minutes.
- Add the spinach and basil to the skillet and stir to combine. Reduce heat to low then cover the skillet and cook until the spinach is wilted, 2-3 minutes.
- Sprinkle with Parmesan cheese and additional basil before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
*Use code REALFOOD20 to save 20% on all Primal Kitchen products (see our favorites). For this recipe, I recommend the Primal Kitchen Sun-Dried Tomato Sauce.
*Primal Kitchen pasta jars have a convenient measure built into the side of the jar. Use that to measure 1/2 cup of water by adding the water directly to the jar, shaking it to get all the pasta sauce still left on the inside of the jar, then pour it all back into the skillet.
Nutrition Information
- Serving Size: 1 1/2 cups
- Calories: 520
- Fat: 15 g
- (Sat Fat: 4 g)
- Sodium: 1,753 mg
- Carbohydrate: 55 g
- (Fiber: 6 g
- Sugar: 9 g)
- Protein: 33 g
- Cholesterol: 102 mg