Easy Mediterranean Potato Gnocchi with Spicy Italian Sausage, Sun-dried Tomato, Kalamata Olives, Spinach and Pine Nuts

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The gnocchi extravaganza continues! I have an affinity for food cravings that requires multiple meals, back-to-back. This week’s obsession was brought to you by the potato gnocchi. Is there such a thing as too much gnocchi? I’ll let you know if I find out, but I’m not there yet. I had so much fun making these egg-free vegan potato gnocchi I couldn’t stop with just this quick 30-minute Gnocchi with English Peas, mint and parmesan recipe. I needed more…

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Easy Mediterranean Potato Gnocchi with Spicy Italian Sausage, Sun-dried Tomato, Kalamata Olives, Spinach and Pine Nuts

Such a flavorful explosion of salty, sour, creamy and savory all wrapped up into one satisfying package. I dare you to stop at just one serving. Dairy-free and can easily be made vegetarian/vegan if you leave out the sausage and cheese. Either way it’s a hearty and satisfying gnocchi meal.

Ingredients

Scale
  • 1 pound egg-free potato gnocchi 
  • 2 spicy Italian sausage links (removed from casing and cooked)
  • 1/4 c sun-dried tomatoes in oil (drained and julienned)
  • 1/4 c Kalamata olives (pit removed and sliced in half)
  • 1/2 c grated parmesan cheese
  • 23 c spinach
  • 3/4 c vegetable stock
  • 13 oz full fat coconut milk
  • 1 clove garlic (grated)
  • 3/4 c white onion, diced small
  • 2 oz pine nuts (toasted)
  • 1/4 c parmesan
  • 3T basil, chopped
  • olive oil
  • salt & pepper

Instructions

  1. Brown Sausage and set aside.
  2.  Toast pine nuts on low heat until slightly brown and starting to sweat. Remove and set aside.
  3. In a large frying pan, sauté onion in olive oil for 3-5 minutes until translucent. Add garlic and combined.
  4. Add broth to pan and scrape up any brown bits.
  5. Add coconut milk, sun-dried tomatoes, olives, cooked sausage and bring to a light simmer for about 10 minutes on medium high heat until all heated through and starting to thicken.
  6. In the mean time boil gnocchi in salted water until they float. Once floating, strain and add directly to coconut milk mixture. Cook for about 5 minutes more.
  7. Add spinach until wilted.
  8. Add pine nuts, basil and parmesan (optional)

Notes

Pip Tip: Of course you can substitute your favorite pre-made gnocchi and make this a 30-minute meal.

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30-Minute Gnocchi with English Peas, Mint and Parmesan
Easy Mediterranean Potato Gnocchi with Spicy Italian Sausage, Sun-dried Tomato, Kalamata Olives, Spinach and Pine Nuts