Ingredients:

  • 17.5 oz potato gnocchi
  • 6 oz smoked chicken sausage, sliced
  • 5.2 oz Boursin Garlic & Fine Herbs Gournay Cheese
  • 5 oz fresh baby spinach
  • 0.5 cup low-sodium vegetable or chicken broth

Instructions:

  1. Slice 6 oz smoked chicken sausage into 1/4 inch rounds. Note: Thin slices ensure they get crispy fast.
  2. Place a large skillet over medium high heat. Add the sausage and cook 4 minutes until edges are browned and slightly curled.
  3. Add 17.5 oz potato gnocchi directly to the pan with the sausage. Note: Do not boil them first; we want them to toast in the sausage fat.
  4. Cook the gnocchi for 5 minutes, stirring occasionally, until they develop golden, toasted spots.
  5. Pour in 0.5 cup low sodium vegetable or chicken broth. Note: Use your spoon to scrape up all the brown bits from the bottom.
  6. Toss in 5 oz fresh baby spinach. Stir constantly for 2 minutes until the leaves are vibrant green and soft.
  7. Turn the heat down to low. Add 5.2 oz Boursin Garlic & Fine Herbs cheese in small chunks.
  8. Stir the mixture gently for 2 minutes until the cheese has melted into a silky, opaque sauce.
  9. Remove from heat and let the dish sit for 60 seconds. Note: This allows the starch to fully set the sauce texture.