Mmmm. Gnocchi. Little pillows of fluffy, potato-y goodness. Combine them with almost any sauce, throw a little grated parm on those bad boys, and I’m sold…especially if it’s cold outside and I’m needing something filling and hearty in my life.

This Gnocchi with Sausage and Spinach is one of the first recipes I turn to as soon as the temperatures start dropping. It’s so unbelievably easy, so quick, and everyone always asks for seconds. And that simple sauce? We’re talking lick-your-plate good here. What? Don’t act like you haven’t done it! I totally do every time I make this! There ain’t no shame in my game.

Tips and Tricks

-If you’re into kale, this recipe is perfect for it. Just switch out the spinach. I personally prefer baby kale because it’s so much more tender and mild, but it can be hard to find in my neck of the woods. I highly recommend trying it if you can find it!

-Feel free to switch out the sausage! If you like things with more heat, go for Mild or Hot Italian Sausage rather than sweet.

-If you have sausage left over, either freeze it for later, or make one of my other favorite pasta dishes, try this Chicken and Sausage Pasta!

-Cooking with white wine tip: I like to cook with Pinot Grigio, especially if I’m using it in an Italian dish. You could also go with Sauvignon Blanc. Both are fine and easy to find. I would avoid cooking with Chardonnay (unless it’s unoaked) as most of those are way to oaky/creamy to work well in recipes like this one. And definitely don’t use a sweet white wine, such as Moscato.

-Not a white wine drinker and don’t cook with it enough to warrant opening a whole bottle just for one recipe? I like to keep the little mini-bottles (187 mL) in my pantry. You can find them in most grocery stores and they usually come in 4-packs.

How to Make Gnocchi with Sausage and Spinach

Start off by getting a large pot of well-salted water boiling for your gnocchi. It cooks really fast, so you’ll want to have your water ready and waiting for you when you’re ready for it.

In a large skillet, heat the olive oil and add the red pepper flakes and diced onion. Season with some salt and pepper and sauté until it starts to turn translucent. Add the garlic and sauté for a few more seconds. Next, slice open the sausage casings and add it in small chunks; you’ll want the pieces of sausage to be no bigger than a single gnocchi. Let the sausage brown.

Once the sausage has some good color on it, add in the white wine, scraping the bottom of the pan to get up any brown bits. Trust me, you want those! That’s flavor right there friends! Continue cooking until most of the liquid has evaporated out of the pan, then add the chicken stock.

While that’s cooking, add the gnocchi to the pot of boiling water. Keep a close eye on it! As soon as those babies start to float to the top, use a slotted spoon to scoop them out and into the skillet. It’s ok if they’re slightly underdone since they’ll continue to cook in the sauce. Give everything a good stir to combine. If it looks a little dry, add a little bit of the cooking water from the gnocchi. Stir in the spinach and allow it to wilt.

Remove from the heat and top with some grated parmigiana. Scoop yourself up a big bowl, pour a glass of wine, curl up on the couch, and ENJOY!

Looking for More Great Pasta Recipes? Try one of these!

Crock Pot Chicken Pasta with Creamy Tomato Sauce

Summer Vegetable Angel Hair Pasta

Prosciutto and Asparagus Pasta

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Gnocchi with Sausage and Spinach

Get dinner on the table in under 30 minutes with this super easy meal that looks like (and tastes like!) it came straight from your favorite Italian restaurant!

Course Main

Cuisine Italian

Keyword 30 Minute Meals, Baby Kale, easy dinner, Gnocchi, Italian Sausage, Kale, Spinach

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Meagan – The Crossroads Cook

Ingredients

• 1 (16 oz) Package Gnocchi
• 1 Tbsp Olive Oil
• 1/2 Onion, diced
• 3 Cloves Garlic, minced
• 3 Links Sweet or Hot Italian Sausage, casing removed
• 1/4 tsp Crushed Red Pepper Flakes
• 1/4 Cup White Wine
• 1/2 Cup Chicken Broth
• 2 Cups Fresh Spinach
• Salt and Pepper, to taste
• 1/4 Cup Parmesan Cheese

Instructions

• Heat salted water in a large pot to boiling.
• In a large skillet, heat the oil, and sauté the onion until it softens, Add the garlic and sauté for another minute or so, until it becomes fragrant.
• Add the sausage and brown, crumbling it until the chunks are no bigger than the size of the gnocchi.
• Add the wine, scraping the bottom of the pan to get up any brown bits. Allow the wine to reduce, cooking it down until there is very little liquid left in the pan. Add the chicken broth.
• Add the gnocchi to the boiling, salted water, and just until it floats to the surface of the water (follow package instructions). Immediately transfer to the skillet with the sausage using a slotted spoon. Stir to combine. Add a little pasta water to the skillet (approx 1/4 cup).
• Add the spinach to the skillet. Stir to combine everything cook until the spinach wilts.
• Remove from the heat and top with grated parm. Taste for seasoning. Try not to "test" it all before you get it to the table.

Notes

*Feel free to substitute kale or baby kale for the spinach!

The post Gnocchi with Sausage and Spinach appeared first on The Crossroads Cook.

It’s happened, friends. My oldest baby isn’t a baby any more and has started pre-school AND dance class. Plus, JW has started fall harvest and I’ve started prepping for VandeLittle #3. In other words, our normally crazy life has just gotten way, way crazier. And it ain’t going to slow down any time soon.

Enter my salvation in the form of my trusty slow cooker! I honestly don’t know what I’d do without it! I love just dumping everything in the crock pot and forgetting about it until it’s time to eat.

This Crock Pot Chicken Pasta with Creamy Tomato Sauce is one of those meals that require very little prep to get started. Just dump and go! Then, about 20 minutes before dinner time, preheat your oven to bake some garlic bread, cook and drain some pasta, shred the chicken (which honestly pretty much shreds itself because it ends up being so tender), and add the last couple of ingredients. And bam! Dinner that even your kids will love is done!

How to Make Crock Pot Chicken Pasta with Creamy Tomato Sauce:

Spread a little of your favorite jarred (or homemade if you’ve got it!) marinara sauce on the bottom of your crock pot. Add in chicken tenders, diced onion, minced garlic (I like to use a garlic press), the rest of the jar of marinara, and the cream cheese. Throw in a couple of bay leaves, some Italian Seasoning, a little crushed red pepper flakes (or a lot, depending on your love of spice), and some salt and pepper. Put the lid on your crock pot and cook on high for about 3 hours, or on low for about 6.

When it’s almost time for dinner, cook the pasta of your choice according to the package directions (I like to use Cellentani, which is like a thin tube/corkscrew), making sure to salt your water. While the pasta is cooking, remove the chicken from the crock pot and shred it, then add it back in. Chop some spinach and some fresh basil, and throw that in the crock pot at well, giving everything a good stir until the cream cheese is blended in and the spinach starts to wilt. If the cream cheese isn’t fully smooth, don’t panic! It’ll be fine once you add the pasta, which you should do once it’s done cooking and been drained. Give everything a good stir, taste for seasoning, and serve topped with some shredded mozzarella and/or parmigiana.

Looking for more pasta recipes? Try one of these!

Chicken and Sausage Pasta

Asparagus and Prosciutto Penne

Summer Vegetable Angel Hair

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Crock Pot Chicken Pasta with Creamy Tomato Sauce

Crock Pot meals are the perfect way to feed a crowd on a busy day, and this Crock Pot Chicken Pasta with Creamy Tomato Sauce is sure to become a family favorite!

Course Main

Cuisine Italian

Keyword Basil, Chicken, cream cheese, crock pot, marinara, pasta, slow cooker

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Servings 6 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 lb Chicken Breast Tenders Approx.
• 1 Onion, diced
• 3 Cloves Garlic, Minced
• 25 oz Jarred Marinara
• 12 oz Cream Cheese
• 1 tsp Italian Seasoning
• 2 Bay Leaves
• 1 tsp Crushed Red Pepper Flakes
• salt and pepper to taste
• 2 Cups Spinach, chopped
• 1 Tbsp Fresh Basil, chopped
• 1 lb Pasta, such as penne or cellentani
• Shredded Mozzarella Cheese

Instructions

• Pour a small amount of the jarred marinara into the bottom of a slow cooker and spread it around to act as a bed. Add in the chicken tenders, onions, garlic, the rest of the marinara, Italian Seasoning, bay leaves, crushed red pepper flakes, salt, pepper, and finish with the cream cheese.
• Put the lid on the slow cooker and cook on low for 6 hours or on high for 3.
• When the time is up, cook the pasta according to the package directions.
• Remove the chicken from the slow cooker and shred, then add back in.
• Stir in the spinach, basil, and cooked, drained pasta. Taste for seasoning. Serve topped with shredded mozzarella.

The post Crock Pot Chicken Pasta with Creamy Tomato Sauce appeared first on The Crossroads Cook.

Let’s talk about how much my husband loves Mexican food. The guy could eat Mexican, or Mexican-inspired food, every night of the week if I felt inclined to do the same. In the early days of our relationship, before I started cooking for him on a regular basis, it was not uncommon to open his freezer and find multiple varieties of frozen burritos, taquitos, and enchiladas hanging out in there. If our weekly out-to-dinner night always consisted of Mexican, there would be absolutely no complaints from him. Than man loves him some tacos and quesadillas. Who can blame him?

This is not to say that I don’t also love Mexican food; I do! Just….not with quite the same passion and loyalty that JW feels for it. I think that’s why I’m always looking for a way to put a spin on what we typically think of as Mexican cuisine (in the States, anyway). Sometimes you just need a little more than bell peppers and avocado in your life, you know what I mean?

And yes, I know that actual authentic Mexican cuisine is very diverse, fresh, and healthy. And insanely delicious. What I’m referring to here is the Americanized version that we’ve been fed over the years. Tasty? Yes. But to me that version of things gets a little old after a while.

These Creamy Chicken Enchiladas are the perfect compromise in my mind. JW still gets his “Mexican” flavor, and I get a creamy, delicious, slightly different spin on things. If I happen to be making dinner for my little brother, this is the meal he requests. And thanks to a rotisserie chicken, they’re super easy, too!!

They also freeze well! Just put everything together, but don’t bake. Cover with foil and freeze! Pull out of the freezer and let defrost, then bake like normal!

Ingredients Needed for Creamy Chicken Enchiladas:

• Shredded Chicken. Unless I have extra cooked chicken from another recipe, I just pick up a rotisserie chicken from the store!
• Fresh Spinach
• Sliced Garlic
• Olive Oil
• Sour Cream
• Milk. I always use whole milk.
• Canned Diced Green Chiles.
• Green Onions
• Ground Cumin
• Mozzarella
• Flour Tortillas
• Salt
• Fresh Cilantro and Green Onions, optional

How to make Creamy Chicken Enchiladas:

Heat some olive oil in a pan and throw in some sliced (not minced! actual slices here) garlic.

Let those cook for a minute or two until they become fragrant–the point is just to flavor the oil a little-, then remove the garlic with a slotted spoon and throw in your spinach with a touch of salt. Cook the spinach until it’s just starting to wilt, then put it in a strainer in the sink and allow it to drain a little.

In a small bowl, combine the sour cream, milk, green onions and chiles, cumin, a large handful of cheese, and salt and pepper. In a separate, larger bowl, combine the shredded chicken (if you are using a whole rotisserie chicken, it amounts to a little over half of the meat that’s on the bird) with the drained spinach and about half of the sauce.

Now it’s time to build your enchiladas! I like to start by spraying my glass baking dish with a little non-stick cooking spray, then putting a little bit of the sauce on the bottom to prevent sticking. Fill your taco-sized flour tortilla with about 2 tablespoons-ish of the chicken/spinach/sauce mixture, roll (no need to fold the ends), and place seam side down in the baking dish. Repeat until you can’t fit anymore in the dish/you run out of filling.

Smother the filled tortillas in every last bit of the creamy deliciousness that is the sauce. Then top that with the rest of the shredded cheese. Hello, beautiful. Bake at 350 for about 30 minutes, or until the cheese melts and becomes bubbly. If you want, you can top with some more green onion and cilantro. En. Joy.

Looking for more Mexican-ish yumminess in your life? Here are a couple of our other favorites:

–Chicken Fajita Salad with Homemade Cilantro Lime Ranch Dressing
–Instant Pot Pork Carnitas
–Zucchini and Beef Taco Skillet

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Creamy Chicken Enchiladas

Head to the Southwest tonight with these incredible Creamy Chicken Enchiladas! Cheesy and delicious, they are so easy that they just might be making a weekly appearance on your dinner table!

Course Main

Cuisine Mexican

Keyword Chicken, Creamy, easy dinner, Enchiladas, Spinach, White Sauce

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6 People

Ingredients

• 2 Cups Shredded Chicken
• 4 Cups Fresh Spinach
• 1 Clove Garlic, Sliced
• 1 Tbsp Olive Oil
• 16 oz. Sour Cream
• 1/2 Cup Milk
• 1 4 oz. Can Diced Green Chiles Drained
• 2 Thinly Sliced Green Onions
• 1 1/2 tsp Ground Cumin
• 1 tsp Salt
• 2 Cups Shredded Mozzarella
• 8-9 Taco Sized Flour Tortillas
• Diced Cilantro and Green Onion For Garnish, Optional

Instructions

• In a large skillet, heat the olive oil and add the sliced garlic. Cook until fragrant, then remove the garlic with a slotted spoon and discard. Add the spinach to the oil with a pinch of salt and cook until just wilted. Remove the spinach to a strainer and allow to drain.
• In a medium mixing bowl, whisk together the sour cream, milk, green onions, green chiles, a handful of shredded cheese, and the cumin and salt.
• In a separate, larger bowl, combine the chicken, drained spinach, and about half of the sauce.
• Spray the bottom of a 9x13 glass baking dish with non-stick cooking spray, and spread about a tablespoon of the sauce mixure in the bottom.
• Fill each tortilla with about 2 tablespoons of the chicken mixture, and place in the glass baking dish seam side down.
• Spread the sauce over the top of the rolled tortillas, then top that with the rest of the shredded cheese.
• Bake at 350 degrees for about 30 minutes, until the cheese is melted and bubbly. Top with sliced green onion and cilantro to serve if desired.

The post Creamy Chicken Enchiladas appeared first on The Crossroads Cook.