Been a while since I have posted.  My apologies.  Not much has struck me as being particularly interesting in the last couple of weeks.  My wife warned me that my life was not entertaining enough for a blog.  She may be right, however, today, or actually tonight was a convergence of two of life’s simple pleasures, for me at least.  Pleasure number one, a friend of mine delivered two six packs of Moose Drool.  While some of you may snicker, I would actually tackle and lip lock a bull moose if his drool was even close to the nectar that is Moose Drool, a brown ale brewed by the Big Sky Brewing Co. of Missoula, Montana.  Heaven in a bottle.  As an added bonus, there is a catchy phrase on the underside of each bottle cap.  ”Hold my beer and watch this!”  Not much good can happen when someone utters those immortal words in real life and you should probably run for cover if you ever hear them spoken.  So Moose Drool was pleasure number one.  In other words, the gift of Bacchus.

What “mutton chop” is befitting the gift of Moose Drool.  Surely such a manly and divine drink should wash down a hearty and equally deserving meal.  Enter Gnocchi with Sausage and Spinach.  It has become one of my favorite meals of all time.  It is hearty.  It is manly.  It is simple.  My wife sometimes makes it once a week, depending on the weather.  How many of you have kids that ask for spinach?  Mine do.  It was a big hit at deer camp this year.  Quite simply, it makes people think you spent hours in the kitchen, but it is simple enough to work in on those busy family nights.

Here is how you pull it off.

Cook 2 9-ounce packages of refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi according to the package directions. Basically until the gnocchi floats.  Do not drain.

Meanwhile, heat some olive oil in a large skillet over medium heat. Add one finely chopped 1 medium yellow onion and cook until softened, about 5 minutes.

Add one pound of ground Italian sausage (no casings please) and cook, crumbling it with a spoon, until browned.

Add the 2 cloves of minced garlic, ½ pound of fresh spinach, sea salt, and ground black pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes.

With a slotted spoon, retrieve the gnocchi and add to the skillet with the sausage and spinach.  Also add about ¼ cup of the water from the cooked gnocchi to the skillet.

Finally, add 3/4 cup of freshly grated Parmesan and toss.  Don’t forget to wash down with plenty of the gift of Bacchus.

If you need more detailed instructions, check out realsimple.com