This pesto gnocchi bake features hot sausage and spinach for an easy, weeknight-ready meal. Your family will love these comfort food flavors!
Sausage: Set a large skillet on the stovetop over medium heat. Add Odom's Tennessee Pride Hot Country Sausage. Break up sausage into crumbles as it cooks, stirring everything up as needed until sausage is fully cooked and no pink remains. Transfer cooked sausage to a paper towel-lined plate and set aside.
Spinach: Wipe out skillet to use again, place on stovetop over medium-low heat, and add spinach. Pour in a few tablespoons of water and cover the skillet as the spinach wilts. You may need to do this in multiple batches to accommodate all of the spinach. Add additional as space opens up in the skillet. Once wilted, set aside.
Pesto: Add basil, Pecorino Romano, heavy cream, pine nuts, garlic, salt, pepper, and olive oil to a food processor. Process until creamy, scraping down sides as needed. Set aside.
At this time, preheat oven to 350°F.
Gnocchi: Bring a large pot of water to a boil. Add gnocchi and cook according to package directions (usually for a few minutes). Drain and add the gnocchi back to the pot, leaving it off the heat.
Add cooked sausage, wilted spinach, and pesto sauce to the pot with the gnocchi Stir to evenly coat everything with the pesto sauce.
Grease a 3-qt capacity baking dish with cooking spray. Pour in the gnocchi/sausage mixture and press into an even layer. Top with shredded mozzarella cheese.
Bake for 10-15 minutes, or until the mozzarella has melted and become bubbly. Serve while warm.