Dijon-Lemon Gnocchi with Spinach, Tomatoes and...

I do love it when the evening's impromptu dinner creation turns out to be worth remembering. Gnocchi has a tendency to be very heavy - by making it with a light lemon-mustard sauce and lots of fresh veggies, it becomes a much lighter dish than the traditional butter or cream sauces. It also has much less fat than traditional gnocchi preparations, and the soy sausage gives it a nice spicy kick. This dish isn't quite vegan, as Boca links have cultured whey in them, but it can easily be converted if you use a different brand of soy sausage (I just really like Boca brand). If made with real sausage (breakfast sausage really works in this dish), eliminate the oil and throw the sausage in before the shallots and garlic, and throw the shallots and garlic in after the fat has rendered a bit from the sausage.

1 lb frozen (or fresh) gnocchi
2 medium tomatoes, chopped
1 lb fresh spinach, drained and chopped
5 Boca breakfast links, cut into 1/2" chunks (you can also use real sausage, but then it won't be vegan)
4 shallots, minced
3 cloves garlic, minced
3 tbsp extra-virgin olive oil
1/4 cup stoneground dijon mustard
2 tbsp lemon juice
1 tsp Penzey's Italian Seasoning
Salt and Pepper to taste

Put about a gallon of water on to boil. When it comes to a boil, throw in the gnocchi and let cook for about 10-12 minutes. If it's fresh, don't cook as long - you'll probably need only about 8 minutes. When tender, take off the heat.

Heat oil in a large skillet and add shallots, garlic, Italian Seasoning, and salt and pepper to taste. Cook over medium heat until shallots are soft, about 3 minutes. Add Boca sausage, spinach and tomatoes. Continue cooking, moving about consistently, until spinach is wilted. Drain gnocchi. Add lemon juice, mustard, drained gnocchi and more salt and pepper to taste. Serve immediately.

© 2006 Dani Nordin/the zen kitchen. You can use this, but make sure you say it's mine. For more information on the zen kitchen and recipes, visit www.tzk-design.com