Sunday Gnocchi
Posted
Tue, 01/19/10
Last week I found a one-pound package of Gnocchi pasta on sale for ninety-nine cents, so I snapped it up.
But what to do with it? I'm tired of the same old pasta dishes with garlic bread on the side. I wanted to create something simple yet palatable, both visually and in flavor.
Here's what I came up with for last Sunday's dinner:
Gnocchi-Sausage Casserole
1/2 pkg. (about 8 oz. or 1/2 LB) Gnocchi pasta
Cook Gnocchi according to package directions; drain and set aside. Partially freeze the sausage, and then slice into 1/4" pieces. Coat bottom of a large skillet with olive oil; add minced garlic, chopped onion and sliced sausage. Season to taste with salt, black pepper and Lawry's seasoned salt. Cook over medium or medium-low heat until sausage is fully cooked. Drain. In a large bowl, combine cooked pasta, tomato soup concentrate and drained mushrooms. Stir in sausage mixture, and add 1/2 tomato-soup can of water. Mix well. Coat the bottom of a deep casserole dish with olive-oil flavored nonstick cooking spray; pour pasta and sausage mixture into dish, spreading evenly. Top with a thin layer of Parmesan cheese and sprinkles of parsley. Bake uncovered at 350-degree F for thirty minutes, or until heated through. Serve. Suggestions: Serve with fresh cut green beans (steamed) tossed with olive oil, a smidge of butter, salt and black pepper to taste and seasoned slivered almonds. (Re: Almond Accents original oven-roasted flavor).
To see a photo assembly of the dish, click here.
Tags: Casseroles;
Food Photos;
Italy; New
Recipes
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