Gnocchi with Spinach, Peppers, and Chicken Apple Sausage

 

Billy Collins remembers his father in the poem"The Death of the Hat." The poem evokes memories of my growing-up years as my father always wore a hat and an overcoat when he left the house for work.

Collins writes...
On Father's Day, "The Death of the Hat." For all the fathers out there and everyone who had (or has) a father. Hats off to you.

THE DEATH OF THE HAT
by Billy Collins June 16, 2013

Once every man wore a hat.

In the ashen newsreels,
the avenues of cities
are broad rivers flowing with hats.

The ballparks swelled
with thousands of straw hats,
brims and bands,
rows of men smoking
and cheering in shirtsleeves.

Hats were the law.
They went without saying.
You noticed a man without a hat in a crowd.

You bought them from Adams or Dobbs
who branded your initials in gold
on the inside band.

Trolleys crisscrossed the city.
Steamships sailed in and out of the harbor.
Men with hats gathered on the docks.

There was a person to block your hat
and a hatcheck girl to mind it
while you had a drink
or ate a steak with peas and a baked potato.
In your office stood a hat rack.

The day the war was declared
everyone in the street was wearing a hat
and they were wearing hats
when a ship loaded with men sank in the icy sea.

My father wore one to work every day
and returned home
carrying the evening paper,
the winter chill radiating from his overcoat.

But today we go bareheaded
into the winter streets,
stand hatless on frozen platforms.

Today the mailboxes on the roadside
and the spruce trees behind the house
wear cold white hats of snow.

Mice scurry from the stone walls at night
in their thin fur hats
to eat the birdseed that has spilled.

And now my father, after a life of work,
wears a hat of earth,
and on top of that,

A lighter one of cloud and sky--a hat of wind.

Gnocchi with Spinach, Peppers, and Chicken Apple Sausage

Cook's Notes: The recipe is adapted from Taste of Home and makes 4 servings. Pair the meal with a light salad and serve warm crusty bread. 

Ingredients:

• 1 package (16 oz.) of potato gnocchi (shelf product)

• 1-1/2 tablespoons olive oil
• 1 package fully cooked Italian or Apple Chicken Sausage, halved and cut into slices
• 3/4 cup diced sweet onions
• 1 cup diced, mini sweet peppers (red and yellow)
• 2 minced, garlic cloves
• 1 cup white wine
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup apple juice or apple cider
• 1 tablespoon parsley flakes
• 1/2 teaspoon Italian seasoning
• 1 heaping tablespoon of cornstarch
• 3 cups fresh baby spinach, torn leaves
• 1/2 cup heavy whipping cream
• 1/3 cup shredded Parmesan cheese

Directions:

• Cook gnocchi according to package directions, but leave a little on the al dente side. Drain and cover the colander.
• In a large skillet over medium heat, stir-fry sausage slices, onions, peppers, and garlic for 7 minutes.
• Stir in wine, bring to a boil, reduce heat, and cook until liquid is reduced by half.
• In a bowl mix cornstarch and chicken broth. Stir into sausage mixture with apple juice or cider and spices. Bring to a boil stirring constantly, reduce heat and cook until thickened. Stir in cream and spinach. Cook on low until spinach is wilted.

• Drain the gnocchi, add to the pan, and heat through. Sprinkle with Parmesan cheese.