BOK CHOY ITALIAN STYLE
ITALIAN SAUSAGE, GNOCCHI & BOK CHOY
(Gluten Free, of course)
I know, Bok Choy is not Italian, but when thats what you have, you make the best of it. My sons ministry is currently growing this in the Impact Harvest fields and we’re all learning how to use this, as its coming in season right now. So, here’s my creation:
Fresh picked Bok Choy (use way more than you think you need, it wilts down)
1 package La Pasta di Francesca Gluten Free Gnocchi or gnocchi of your choice, cooked
1 package Sweet Italian Sausage, or spicy would be good to, my hubby won’t eat spicy so I use sweet. Cut into bite sized pieces.
Italian spices, I used McCormick Italian Herb Grinder, and I used Greentree Mediterranean Dry Rub
Wash, dry and cut Bok Choy and set aside.
In sauce pot prepare gnocchi according to package directions. I add salt to the water and I also added spices from the McCormick Italian Herb Grinder, into the water, it helps to season the gnocchi, I do this with pasta also.
In a large pot, brown sausage pieces. Do not drain the sausage drippings.
When the sausage is browned and the gnocchi is done, use a cooking spider and removed the gnocchi from its pot and add to the sausage. Stir and simmer until the gnocchi have been coated with the sausage drippings.
Add the Bok Choy, sprinkle with your seasons or choice, I used my Greentree Mediterranean Dry Rub. (if you remember in my previous posts, my girlfriend Pam is a Greentree consultant and I am testing out their spices for her) If you find you need to add a little liquid to the pot use a couple tablespoons of the water your gnocchi cooked in.
Once the Bok Choy wilts down, its done! Serve, sprinkle with a little parmesan cheese, enjoy!