Sausage, gnocchi, sun-dried tomatoes, and spinach unite in a creamy Italian-inspired skillet with easy cleanup.
# The Ingredients You'll Need:
→ Meats
01 - 10.5 oz Italian sausage, mild or spicy, casings removed
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3.5 oz baby spinach
05 - 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
→ Pasta
06 - 1.1 lb potato gnocchi, shelf-stable
→ Dairy
07 - 1/2 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
→ Liquids
09 - 1 cup low-sodium chicken broth
10 - 1 tablespoon olive oil, if needed for sautéing
→ Seasonings
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper
# Step-by-Step Instructions:
01 - Heat a large skillet over medium-high heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 4 to 5 minutes. Drain excess fat, leaving approximately 1 tablespoon in the pan.
02 - Add finely chopped onion to the skillet and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until aromatic.
03 - Add sliced sun-dried tomatoes to the skillet and cook for 1 minute, stirring occasionally.
04 - Stir in potato gnocchi and pour in chicken broth. Bring mixture to a simmer while scraping up any browned bits from the bottom of the pan.
05 - Reduce heat to medium, cover, and cook for 5 minutes, stirring occasionally, until gnocchi is tender and most of the liquid is absorbed.
06 - Pour in heavy cream and add dried Italian herbs, salt, and black pepper. Mix well, then add baby spinach. Cook for 2 to 3 minutes until the spinach has wilted.
07 - Sprinkle grated Parmesan cheese into the skillet and stir until melted, creating a creamy sauce. Adjust seasoning to taste.
08 - Serve hot, with additional Parmesan cheese for garnish if desired.
