Ingredients
Method
- Preheat the oven to 400°F.
- In a large oven-safe skillet over medium-high heat, sauté the sliced andouille sausage for 3 to 4 minutes until browned and slightly crispy. Remove and set aside.
- In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened. Add the garlic, sage, and thyme and cook for another minute until fragrant.
- Pour in the chicken broth and fire roasted tomatoes with green chiles. Stir to combine and bring to a gentle simmer.
- Add the gnocchi directly to the skillet and stir to submerge in the liquid. Cook for 2 to 3 minutes, stirring occasionally.
- Stir in the spinach and let it wilt into the mixture. Return the sausage to the skillet and stir everything together.
- Scatter the shredded mozzarella evenly over the top. Transfer to the oven and bake at 400°F for 20 minutes until the cheese is melted, golden, and bubbly.
- Serve directly from the skillet.
Notes
Brown the andouille before building the sauce. Those crispy, caramelized edges on the sausage add a depth and texture that simply sautéed sausage does not have.
The gnocchi goes in uncooked and finishes in the sauce during the stovetop simmer and oven bake. No need to boil it separately.
Fire roasted tomatoes with green chiles add a smoky, slightly spicy depth that plain diced tomatoes cannot replicate. Do not substitute plain tomatoes if you can help it.
Let the skillet rest for 3 to 5 minutes after coming out of the oven before serving so the sauce sets slightly and the cheese finishes bubbling.
The gnocchi goes in uncooked and finishes in the sauce during the stovetop simmer and oven bake. No need to boil it separately.
Fire roasted tomatoes with green chiles add a smoky, slightly spicy depth that plain diced tomatoes cannot replicate. Do not substitute plain tomatoes if you can help it.
Let the skillet rest for 3 to 5 minutes after coming out of the oven before serving so the sauce sets slightly and the cheese finishes bubbling.