Ingredients
Scale
- 16 oz (1 lb) potato gnocchi (store-bought or homemade)
- 8 oz Italian sausage (halal, casing removed)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- ½ cup sundried tomatoes, julienned
- 1 cup heavy cream
- ½ cup chicken broth (or vegetable broth for a lighter option)
- 2 cups baby spinach, washed and trimmed
- ½ cup freshly grated Parmesan cheese
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare Ingredients: Gather and measure all your ingredients to streamline cooking. Remove sausage from its casing and finely chop garlic and onion.
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it into small pieces as it cooks. Sauté until browned, about 5–7 minutes. Remove and set aside on a plate lined with paper towels.
- Sauté Aromatics: In the same skillet, add onion and garlic. Sauté for 2–3 minutes until fragrant and translucent. Add sundried tomatoes and stir well.
- Deglaze the Pan: Pour in chicken broth to deglaze the pan, scraping up any browned bits for extra flavor. Let it simmer for 1–2 minutes.
- Make the Sauce: Reduce heat to low, then stir in heavy cream. Simmer for 3–5 minutes, allowing the flavors to meld.
- Add Gnocchi and Spinach: Gently fold in the gnocchi and spinach. Let it cook in the sauce for 5 minutes, stirring occasionally until gnocchi is tender and spinach is wilted.
- Incorporate Sausage: Return the cooked sausage to the skillet. Toss everything to coat evenly in the sauce. Adjust seasoning with salt, pepper, and red pepper flakes, if using.
- Finish with Cheese: Sprinkle Parmesan cheese over the dish and stir until melted.
- Serve and Garnish: Dish up warm portions and garnish with fresh basil. Enjoy immediately!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: Approximately 1 ½ cups
- Calories: 480
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 45g
- Fiber: 3
- Protein: 18