Gnocchi Stuffing

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

2 lb. fresh or frozen gnocchi

3 tbsp. extra-virgin olive oil, divided, plus more for pan

Kosher salt

12 oz. sweet Italian sausage, casings removed

1 medium yellow onion, chopped

2 stalks celery, thinly sliced

4 cloves garlic, finely chopped

1 tbsp. chopped fresh sage

2 tsp. chopped fresh thyme

3 c. packed baby spinach

Freshly ground black pepper

2 large eggs

2 c. low-sodium chicken broth

Directions

Preheat oven to 450°. On a baking sheet, toss gnocchi with 2 tablespoons oil; season with salt. Spread in an even layer.

Bake gnocchi until golden brown, 20 to 30 minutes.

Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 8 minutes. Using a slotted spoon, transfer to a large bowl.

In same skillet over medium heat, cook onion and celery, stirring, until softened, about 8 minutes. Add garlic, sage, and thyme and cook, stirring, until fragrant, about 1 minute more. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes; season with salt and pepper. Transfer to bowl with sausage.

Add gnocchi to bowl with sausage and stir to combine.

In a small bowl, whisk eggs and broth. Pour over gnocchi and stir to coat.

Reduce oven temperature to 350°. Grease a 13" x 9" baking pan with oil. Pour in gnocchi mixture, stirring to distribute.

Bake stuffing until center is set, 40 to 50 minutes. Let cool 10 minutes before serving.

Nutrition

• Calories: 572
• Total Fat: 12 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 59 mg
• Sodium: 615 mg
• Total Carbohydrate: 85 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 25 g