Spinach gnocci brings together cheese, vegetables

Some like it hot — but if you don’t, sweet Italian turkey sausage is also delicious in this healthy gnocchi recipe. Serve with a mixed green salad with sherry vinaigrette.

Spinach & Sausage Gnocchi

2 tablespoons extra-virgin olive oil, divided

1 large onion, sliced

2 links hot Italian turkey sausage (about 6 ¹/₂ ounces), casings removed

2 large cloves garlic, minced

¹/₄ teaspoon ground pepper

2 tablespoons water

1 12-ounce bag spinach, stemmed

1 16-ounce package shelf-stable gnocchi

2 ounces thinly sliced, fresh mozzarella cheese

Heat 1 tablespoon oil in a large broiler-safe skillet over medium heat. Add onion; cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until golden brown and very tender, about 10 minutes more.

Increase heat to medium and add sausage, garlic and pepper. Cook, breaking up the sausage with a wooden spoon, until cooked through, 3 to 5 minutes. Add water and cook, stirring up any browned bits, until the water has evaporated, about 1 minute. Add spinach a handful at a time and cook, stirring, until wilted, 3 to 4 minutes.

Position rack in upper third of oven; preheat broiler to high.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Stir the gnocchi into the spinach mixture. Top with mozzarella. Broil until the cheese starts to brown, 3 to 5 minutes. Serves 4.

Per serving: 418 calories; 15 g fat (4 g saturated fat; 32 percent calories from fat); 52 g carbohydrates; 2 g sugar; 8 mg cholesterol; 792 mg sodium; 21 g protein; 3g fiber.