Skillet Gnocchi

by Katie of:


1 T Olive oil
1 16-ounce package wheat gnocci (located in pasta aisle)
2 links Italian Turkey sausage, sliced
1 medium onion, thinly sliced
4 cloves garlic, minced
1 cup water
6 cups fresh spinach, chopped
1 15-ounce can diced fire-roasted tomatoes 
1 15-ounce can white beans, rinsed
1 T. Italian spice
1/2 t. salt
1/4 t. pepper
1 c. fresh mozerella, cubed
1/4 cup finely shredded Parmesan cheese
Optional garnish:  1/4 c. basil, chiffonade 

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and sausage and cook, stirring often, until gnocchi plumps and both are browning, 5 to 7 minutes. Transfer to a bowl.Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add spinach and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans, salt, pepper and Italian spice and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.  Serve in skillet and sprinkle with fresh basil just before serving.