You say potato, I say gnocchi

If you've never had gnocchi, I'd recommend that you give them a try. They're little potato dumplings that you cook and serve like pasta.

This recipe comes from the magazine, Real Simple which has tons of great recipes. I've yet to try one that isn't top notch. Matt enjoyed the dish even though he's not a big fan of Italian food. The sauce had a nice consistency and the leftovers were great for lunch. If I were to make any changes, I would add a bit more garlic. Be sure not to skimp on the cheese!

Gnocchi with Sausage and Spinach
Source: Real Simple
2 9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound Italian sausage, casings removed
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan, plus more for garnishing

Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes. Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.