One-Pan Sun-Dried Tomato Ricotta Gnocchi.

Ingredients

1/2 cup oil-packed sun-dried tomatoes, oil drained

1/3 pound ground spicy Italian Chicken sausage (omit if vegetarian)

1 shallot, chopped

4 cloves garlic, chopped

2 tablespoons Italian seasoning

1-2 tablespoons calabrian chiles in oil


3 tablespoons tomato paste

salt and black pepper

2 cups chopped spinach

1/2 cup whole milk ricotta cheese

1/2 cup grated parmesan

1 pound fresh potato gnocchi

1 cup shredded provolone or mozzarella cheese

fresh basil

Instructions

1. Preheat the oven to 425°F. Drain 3 tablespoons of oil from the jar of sun-dried tomatoes into a large skillet. Chop the sun-dried tomatoes and set aside.

2. If using chicken sausage, brown it in the skillet over high heat. Add the shallots, garlic, and Italian seasoning. Stir in the Calabrian chiles and tomato paste, then cook for about 5 minutes, until the tomato paste darkens and thickens.

3. Pour in 3 cups of water and season with salt and pepper. Bring to a simmer over medium heat and cook for 5 minutes.

4. Stir in the spinach, sun-dried tomatoes, and gnocchi. Cook 5 minutes, until everything is warmed through. Mix in the ricotta and Parmesan, then top with the mozzarella.

5. Bake for 10 minutes, until the cheese is melted. Serve topped with fresh basil.