Recipe Details

Ingredients:

1 1/2 tablespoon olive oil

8 oz mushrooms crimini, sliced

2 cups fresh oysters, rinsed

16 oz GWT BEEF Italian sausage crumbled

16 oz gnocchi uncooked

5 cloves garlic minced

1 teaspoon Italian seasoning or Herbs from Provence

red pepper flakes to taste

18 oz tomato sauce such as tomato pasta sauce or marinara (I like to use sauce with chunks of tomatoes and onion in it)

1 cup chicken broth or water

8 oz spinach fresh

salt and coarsely ground black pepper to taste

fresh thyme and chives for garnish

Instructions:

Heat 1 1/2 tablespoon of olive oil on medium heat in a large, high-sided skillet.

Add sliced mushrooms and oysters cook for 3 to 5 minutes until they are cooked through but not overcooked. Season them lightly with salt and pepper. Remove mushrooms and oysters from the skillet, set aside.

To the same, now empty, skillet, add crumbled sausage and cook on medium heat for about 5 minutes or until the sausage is cooked. Drain excess fat, set aside.

In the same skillet with add the uncooked gnocchi, minced garlic, Italian seasoning, red pepper flakes, tomato sauce, and chicken broth. Bring to a boil on medium heat and stir everything well. Cook on medium heat, frequently stirring, for about 5 minutes.

Add sausage back in skillet.

Add fresh spinach and cook for about 5 more minutes until spinach wilts and gnocchi are completely cooked through.

Add mushrooms and oysters back to skillet.

Mix everything well. Remove from heat.

Season with salt, freshly ground coarse black pepper, and red pepper flakes, if needed. Garnish with fresh thyme and chives.