NEWS IN A NUTSHELL
Creamy Sausage and Gnocchi Skillet Prep Time: 5 minutes Cook Time: 15 minutes Difficulty: Easy Serves up to: 4
Ingredients 1 lb. ground Italian sausage 2 Tbsp. olive oil 1 (8 oz.) container white button mushrooms, sliced 3 cloves garlic, minced ½ cup chicken broth ½ cup Almond Breeze ® Original Almondmilk 1 Tbsp. cornstarch dissolved in ¼ cup water
1 (16 oz.) container shelf stable potato gnocchi ½ tsp. Italian seasoning ½ tsp. paprika ½ tsp. salt ¼ tsp. pepper 1 (5 oz.) container baby spinach ¼ tsp. crushed red pepper
Directions 1. In a large skillet over medium heat, add sausage. Cook until crumbled, then remove from skillet and set aside. 2. In the same skillet, add oil. Add mushrooms and cook about 3-5 minutes, until lightly browned. Stir in garlic and cook until fragrant. 3. Stir in broth, almondmilk and cornstarch slurry. Bring to a boil, then simmer until thickened. Stir in gnocchi, Italian seasoning, paprika, salt, pepper and spinach. Cook until spinach is wilted and gnocchi is tender. 4. Stir sausage into mixture and cook about 5 minutes. Top with crushed red pepper. 5. Serve and refrigerate leftovers.
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