Gnocchi Stuffing #SundayFunday

This stuffing is so good that it can be served as a main course or as an alternative for those who are not turkey fans.

The Sunday Funday Bloggers are sharing Stuffing Recipes today.....

Stacy of Food Lust People Love is hosting today and invited us to share Stuffing Recipes.  There is some controversy over the difference between stuffing and dressing.  For Thanksgiving,  I make a big batch of the same recipe.  I use half as stuffing to put inside the turkey and half in a casserole dish for the vegetarians joining us to celebrate.

I make the same recipe every year and have already shared it with you.  I also enjoy stuffing outside of Thanksgiving.  I have made Cranberry and Cod Stuffing Bake, Seafood Stuffed Lobster Tail, Unstuffed Pork Chops with Apples and Pecans, Stuffed Acorn Squash, and Stuffed Braised Beef Rolls.

Any leftover stuffing can be used in a myriad of ways.  Try this Baked Stuffing and Egg, Turkey Shepherd's Pie, or Pork and Stuffing Casserole.

Let's look at the stuffing recipe ideas the others are sharing...... 

• Ann Criswell's Thanksgiving Dressing from Food Lust People Love
• Classic French Bread Stuffing from Karen's Kitchen Stories
• Gnocchi Stuffing from A Day in the Life on the Farm
• Keto Homemade Stuffing from Sneha's Recipe
• Mouthwatering Recipe for Thanksgiving Dressing That Will Wow Your Guests! from Our Good Life
• Stove-Top Stuffing Copycat Recipe from Amy's Cooking Adventures

When Stacy announced the theme for this week, I was in a quandary.  It is the Sunday before Thanksgiving and too early to make my stuffing for the big day.  Since I had already shared many stuffing recipes, I decided to find a new recipe to try.  

I was originally going to make stuffed cornish hens but came across this Gnocchi stuffing recipe at Delish.com.  It is gnocchi mixed with all the flavors used in traditional bread stuffing.  Reading the recipe, I thought it would make a good main course and put it on the weekly menu.

The recipe calls for toasting the gnocchi before assembling the casserole.  Keep an eye on it.  As you can see some of mine got a little too brown and then it goes back into the oven and browns even more.  I have amended the recipe to only toast the gnocchi for 15 minutes.

Frank and I thought the dish was okay but nothing to write home about.  Rae had some when she got home late. The next day when she had a friend over, she asked if she could heat up and serve "some of that amazing gnocchi" in the fridge.

Entrees, Sides, Pasta, Potatoes, Stuffing, Pork, Casseroles

Gnocchi Stuffing

American

Yield: 8 servings

Author: Wendy Klik

Gnocchi Stuffing

This stuffing is so good that it can be served as a main course or as an alternative for those who are not turkey fans.

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 24 oz. frozen gnocchi, thawed
• 2 T. olive oil, divided
• salt and pepper, to taste
• 1 lb. bulk Italian Sausage
• 1 Vidalia onion, chopped
• 2 stalks celery, thinly sliced
• 4-5 cloves garlic, minced
• 3 sage leaves, chopped
• 1 t. dried thyme
• 3 c. baby spinach
• 2 eggs
• 2 c. chicken broth

Instructions

1. Toss the gnocchi with the olive oil, season with salt and pepper, and place in a single layer on a baking sheet. Bake in a preheated 400* oven for 15 minutes, until lightly toasted.
2. Place the Italian sausage into a large skillet over medium heat. Add the onion and garlic. Cook, breaking up the meat with a wooden spoon, until the meat is browned and crumbly and the onion is tender.
3. Stir in the spinach, sage, thyme. Cook for another minute or two until spinach is wilted. Transfer to a large bowl.
4. Add the toasted gnocchi to the bowl. Whisk together the egg and broth. Pour over the gnocchi mixture and stir to coat.
5. Transfer to a 9x13" baking dish that has been treated with cooking spray and bake in a preheated 350* oven for 45-60 minutes, until the center is set.

Notes

Adapted from a recipe found at Delish.com

Nutrition Facts

Calories

404

Fat (grams)

23 g

Sat. Fat (grams)

8 g

Carbs (grams)

35 g

Fiber (grams)

3 g

Net carbs

33 g

Sugar (grams)

3 g

Protein (grams)

14 g

Sodium (milligrams)

981 mg

Cholesterol (grams)

85 mg

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