YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Gnocchi with Chicken Sausage and Spinach
Pan-seared cauliflower gnocchi and savory chicken sausage tossed in a velvety yogurt sauce with wilted spinach for a comforting, protein-packed meal.
INGREDIENTS
3 oz Cauliflower gnocchi
3 oz Pre-cooked chicken sausage
2 cup Fresh baby spinach
0.5 cup Non-fat plain Greek yogurt
0.25 cup Low-sodium chicken broth
0.5 tsp Extra virgin olive oil
1 clove Garlic
0.5 tbsp Grated parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
PREPARATION
Slice the pre-cooked chicken sausage into half-inch rounds.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the frozen cauliflower gnocchi to the skillet and sear for 5-7 minutes, turning occasionally, until they are golden brown and crisp on the outside.
Add the sliced chicken sausage and minced garlic to the pan, sautéing for an additional 3 minutes until the sausage is browned and the garlic is fragrant.
Reduce the heat to medium-low and pour in the chicken broth, then add the fresh baby spinach and stir until the leaves are just wilted.
Remove the skillet from the heat source and stir in the Greek yogurt, parmesan cheese, sea salt, black pepper, and red pepper flakes until the sauce is smooth and coats the gnocchi.
Serve immediately while the sauce is warm and creamy.