Categories: Highly Rated, Sides, Thanksgiving

Ingredients

• 2 pounds gnocchi
• 3 Tbsp extra-virgin olive oil, divided, plus more for pan
• Kosher salt
• 1 pound Italian sausage
• 2 onions, chopped
• 4 stalks celery, chopped
• 8 cloves garlic, chopped
• 2 Tbsp fresh sage, chopped
• 1 Tbsp fresh thyme, chopped
• 3 cups baby spinach, packed
• Freshly ground black pepper
• 2 eggs, large
• 2 cups chicken broth

Directions

1. Preheat oven to 450 degrees F.

2. On a baking sheet, toss gnocchi with 2 tablespoons oil; season with salt. Spread in an even layer.

3. Bake gnocchi until golden brown, 20 to 30 minutes.

4. Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil. Add sausage and cook, breaking up the meat, until no longer pink, about 8 minutes. Using a slotted spoon, transfer to a large bowl, leaving the oil/grease in the skillet.

5. In same skillet over medium heat, cook onion and celery, stirring, until softened, about 8 minutes. Add garlic, sage, and thyme and cook, stirring, until fragrant, about 1 minute more. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes; season with salt and pepper. Transfer to bowl with sausage.

6. Add gnocchi to bowl with sausage and stir to combine.

7. In a small bowl, whisk eggs and broth. Pour over gnocchi and stir to coat.

8. Reduce oven temperature to 350 degrees F. Grease a 13″ × 9″ baking pan with oil. Pour in gnocchi mixture, stirring to distribute.

9. Bake stuffing until center is set, 40 to 50 minutes. Let cool 10 minutes before serving.

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