Sometimes cultures collide and the results are wonderful. Last night after work I ran to the grocery store, looking for something to make for dinner. We had been away for a week and I had not planned menus so it was an act of faith and creativity to walk into Harris Teeter without a list.
In the produce department I picked up an onion – because that is always a good place to start when you are not sure what to make. I’m trying to incorporate more greens into my diet so a large pre-washed organic container of baby spinach made it’s way into the cart. The meat counter looked promising, but I wasn’t in the mood for cooking a large piece of meat or poultry; but then I spied some mild Italian turkey sausage and snapped that up. “Ok”, I thought,” this is starting to look like an Italian meal.” I started running through my mind what I had at home in the pantry; parmesan, pasta, marinara…but then I swung by the frozen foods section and I saw – Gasp! – spinach and feta pierogies. How good does that sound? Potatoes and feta and spinach, oh my! Suddenly, my dish began to change. I had some gluten free gnocchi at home in the pantry. And I had feta….
The basic recipe has no measurements. I sliced up some onion and removed the casings from two of the turkey sausages and sauteed them in a little olive oil until the sausage was cooked and the onion slightly brown. I tossed as much spinach as I could fit into the pan and let it wilt down. Meanwhile, I boiled and drained the gnocchi and set it aside. A handful of feta cheese went into the pan and as it started to break down a little from the heat I stirred in some marinara. It ended up being a rich and tangy sauce. The gnocchi went into the pan, a little stir to make sure everything was covered, and onto the plates it went.
As I type this, I can vouch that it reheats well and was pretty tasty for breakfast this morning.