Creamy Sausage Gnocchi
A quick 30 min ONE POT meal! With crumbled Italian sausage, sneaked in spinach and the best tomato cream sauce ever!
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- ½ medium sweet onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups beef stock
- 1 (8-ounce) can tomato sauce
- 24 ounces cauliflower potato gnocchi
- 4 cups chopped baby spinach
- ¼ cup heavy cream
- ¼ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup basil leaves
Equipment
- Dutch Oven
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and onion, and cook until sausage has browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Gradually whisk in beef stock and tomato sauce. Stir in gnocchi. Bring to a boil; reduce heat and simmer until reduced and slightly thickened, and the gnocchi is cooked through, about 6-8 minutes.
- Stir in spinach and heavy cream until the spinach has wilted, about 1-2 minutes.
- Stir in Parmesan; season with salt and pepper, to taste.
- Serve immediately, garnished with basil, if desired.