Ingredients
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup sun-dried tomatoes, julienned
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
If you prefer a lighter option, you can substitute the heavy cream with half-and-half, though it will slightly change the texture. For a vegetarian version, swap the sausage with mushrooms and add a dash of smoked paprika for depth.
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Add the sun-dried tomatoes and Italian seasoning, allowing the flavors to meld together for about 5 minutes.
- Return the cooked sausage to the skillet, along with the fresh spinach. Stir until the spinach wilts slightly.
- Gently fold in the gnocchi, ensuring each piece is coated with the creamy sauce. Cook for 3-4 minutes, or until the gnocchi is tender.
- Sprinkle the Parmesan cheese over the top, stirring until it’s melted and the sauce thickens to your desired consistency.
- Season with salt and pepper to taste, then serve immediately while hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International