Baked Gnocchi Skillet
INGREDIENTS
2 Tbsp Extra Virgin Olive Oil
10 oz Harmons Sausage - Chicken or pork, Spicy or Sweet Italian, Links or Ground
1 Shallot, ¼ in Rounds
1 Bell Pepper, Sliced ½ in
4 White Mushrooms, sliced ¼ in
8 oz Cherry Tomatoes, Halved
2 Cloves Garlic, Minced
2 Tbsp Thyme, Fresh Leaves
14 oz Prepared Gnocchi
¼ Cup Red Wine
½ Cup Stock, Chicken or Beef (match with protein or you can always use vegetable as well)
6-8 oz Spinach Leaves
6 oz Fresh Mozzarella, Sliced
To Taste Salt, Kosher
To Taste Black Pepper
NEXT LEVEL TIP:
if you choose to make you own Gnocchi, do a par cook on them so that they will hold together and give you a better end result. if buying pre-made from the store, which is what I did for this recipe, choose your favorite brand and don’t be afraid to mix it up with. a Sweet Potato Gnocchi or even a Whole Wheat Gnocchi!
DIRECTIONS
Preheat oven to 400 degrees.
Heat olive oil in a large skillet over medium heat.
Add Pork and cook about 2 minutes with minimal stirring to sear pork.
Add Shallot and cook, stirring occasionally until translucent, about 5 minutes.
Add bell peppers and mushrooms. and cook an additional 3 minutes.
Now add Garlic, Tomato and ¾ of the fresh thyme, stir to incorporate and let cook about 3 minutes.
Add Gnocchi and half of the Red Wine, and cook down stirring constantly.
Add rest of Red Wine, bring to a boil and add stock, cook for an additional 3 minutes .
Add spinach, stirring, until mixed in.
Top with mozzarella, transfer to oven and cook for an additional 10-15 minutes, or until gnocchi is cooked through.
NEXT LEVEL TIP:
Don’t have a cast iron skillet at home that okay! use any pan that can be used in the oven along with on the stove. If all of your pans are not oven safe, just transfer from a skillet or deep sauté pan into an oven safe baking dish before topping with cheese and finish in the oven!
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!