I had a hankering for gnocchi with a deep flavored sauce and spinach. Then I thought, wait, I can add a few other ingredients for a skillet lasagna, right?
By trial and error, I found the perfect size cast iron skillet for my gnocchi lasagna. 10” was a tad small, 13.5” was a bit too big but 12” size skillet is perfect! Pictured is the batch I made in the 13.5” skillet, and to be honest, it was the best picture I had.
I think with all this stay at home lifestyle we are experiencing that comfort food is key to being comfortable. I always have cooked for myself and what is different is how I am cooking. I am aiming for a more plant-based diet and stopping at the local farm stand is my new routine. Now I am making up recipes each week. I suppose it is my creative side at the helm!
½ cup chopped yellow onion
½ cup chopped yellow bell pepper
1 lb. Italian chicken sausage roll, I like Isernio’s
5 cups packed baby spinach, stems removed
1 package of gnocchi
1 26 oz jar of Trader Joe’s Tomato Basil Marinara or your favorite
8 oz fresh mozzarella, shredded
Preheat oven to 400 degrees. Place onion and bell pepper on small baking sheet and roast your vegetables until just slightly brown. Pour about a tablespoon of olive oil in your cast iron skillet and coat the bottom and sides. Cook the chicken sausage roll and break apart as it browns. Add the marinara sauce, spinach, onions, bell pepper and gnocchi, mixing well. Top with mozzarella and bake for about 20-30 minutes or until the gnocchi is soft.
Substitute another vegetable such as cubed yellow squash if you don’t eat meat.