Creamy Tuscan Sausage with Gnocchi - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

228 g/8.0 oz

Ingredients

	Metric	Imperial
Turkey Sausage, skinless, FC, 1 each =114 g, minced	13 each (1.45 kg)	13 each (3 lbs 3 oz)
Sundried Tomatoes, canned, drained & chopped fine	142 g	5 oz
Potato, Gnocchi, dry	1.9 kg	4 lbs 3 oz
Garlic, minced	42 g	1.5 oz
Chicken Broth, RTS, reduced sodium	500 ml	2 cups
Cream, Heavy Whipping 35% milkfat	1.05 L	4 cups
Lemon Juice	20 ml	4 tsp
Parmesan Cheese, grated	217 g	7.7 oz
Salt, table	5 ml	1 tsp
Black Pepper, ground	10 ml	2 tsp
Baby Spinach, fresh	383 g	13.5 oz

The day before, thaw precooked turkey sausage links under refrigeration at <40'F/4'C.
Preheat the convection oven to 400'F/200'C.
Once thawed, place the turkey sausages into a food processor/blitzer and mince to a ground consistency. Chill <40'F/4'C until later step.
Drain and finely chop the sun-dried tomatoes.
In a large bowl, mix the dry gnocchi (uncooked), minced sausage, minced garlic, chicken broth, whipping cream, lemon juice, parmesan cheese, salt and pepper. Add the baby spinach and the sun-dried tomatoes. Gently toss the ingredients together.
Grease 2" deep insert pan(s) and transfer the sausage gnocchi mixture into the pan(s). Cover with lid/foil. Place in preheated oven and bake for ~20-30 minutes until the gnocchi is tender. Ensure the internal temperature reaches >165'F/74'C for at least 15 seconds and the sauce is thickened.
Serve 250 ml (228 g/8 oz) per serving using 8 oz spoodle. Garnish with dried or fresh parsley and additional parmesan cheese if desired.

Serve with a spring mixed salad with Italian dressing and a crusty bun (sides not included in nutritional information).