Baked Gnocchi with Sausage and Cheese

This is a family favorite!

1 lb. gnocchi, cooked al dente, drained
2 T. olive oil
2 cloves garlic, minced
1 lb. bulk Italian sausage
1 t. fennel seed
5 T. butter
5 T. flour
2 C. chicken broth
1 C. half and half
½ t. kosher salt
About ½ lb fresh spinach leaves (use a 9 oz. bag of spinach)
½ lb. Munster or Gouda cheese shredded

Place the cooked gnocchi in a baking dish (9 x 13” works well). In a large skillet, heat the olive oil and add the garlic and sausage. Saute until no longer pink; add fennel seed and cook another minute. Remove to a bowl; in same skillet, add butter and melt over medium heat. Stir in the flour; whisking until combined. Stir in the broth, half and half and salt. Cook another 2-3 minutes until thickened slightly. Stir in the spinach leaves and cook just until wilted. Add the cooked sausage to the sauce. Pour over the gnocchi, sprinkle on the cheese. Bake uncovered for 30 minutes in a preheated 375 oven. Serve at once. Serves 6-8.

Roasted Sweet Potato Rounds with Black Bean Cream

This is supposed to be a side dish, but I think it's a great little snack. My little girl loves eat this for lunch!

2 lg. sweet potatoes, sliced 1/4 inch thick
1/4 C. olive oil
Salt and Pepper to taste
2 cans black beans, drained and rinsed
1 C. fat free sour cream
1 t. ground cumin
1 T. chopped cilantro

Heat oven to 425 F. Line 2 baking sheets with foil; lightly coat with nonstick cooking spray. Place potato slices in single layer; brush with olive oil and sprinkle with salt and pepper. Bake 20 minutes, flipping potatoes over after 10. The potatoes should be slightly crisp. In a bowl, mash beans with a fork leaving some beans whole and others mashed. Mix in cumin, sour cream and cilantro. Season with salt and pepper. Evenly divide bean cream on potato slices; garnish with cilantro. If you don't care for cilantro, the original recipe actually called for scallions instead of cilantro. I'm not a fan of raw onion, so I went with cilantro.

Zupa Toscana

This is one of my favorites!

1 lb. Spicy Italian Sausage, crumbled
1/2 lb. smoked bacon, chopped
1 qt. water
2 cans chicken broth (about 3 2/3 C.)
2 lg. russet potatoes, scrubbed, cubed
2 garlic cloves, crushed
1 med. onion, chopped
2 C. chopped kale or Swiss chard
1 C. heavy whipping cream
Salt and pepper to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces; set aside. In a skillet over medium-high heat, brown bacon, drain and set aside. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.

Ranch Cheese Ball

This cheese ball is so easy and everyone will love it! Make sure you let it chill overnight!

2 8-oz pkgs. cream cheese
1 packet ranch dressing mix
2 1/2 C. shredded cheddar cheese
Slivered Almonds

Allow cream cheese to come to room temperature. Combine cream cheese with ranch mix. Add cheddar cheese. Form into a ball and roll in slivered almonds. Chill overnight.