Ingredients:

  • 1 lb (450g) ground Italian sausage
  • 2 tbsp (30ml) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 16 oz (450g) potato gnocchi
  • 2 cups (480ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 cups (225g) fresh baby spinach
  • 1 cup (115g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 tsp (1g) red pepper flakes
  • Fresh basil for garnish

Instructions:

  1. Heat the olive oil in a 12 inch deep skillet or cast iron pan over medium high heat. Add the ground Italian sausage, breaking it apart with a spatula, and cook until browned and crisp.
  2. Stir in the diced onion and cook for 3-4 minutes until translucent.
  3. Add the minced garlic and oregano, sautéing for 30 seconds until fragrant. Note: Garlic burns fast, so don't leave it too long.
  4. Pour in the chicken broth and heavy cream, stirring to scrape up the brown bits from the bottom of the pan.
  5. Stir in the potato gnocchi. Bring the mixture to a gentle simmer, then reduce heat to medium low.
  6. Cover and cook for 5-7 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened.
  7. Remove the lid and stir in the baby spinach until just wilted.
  8. Fold in the Parmesan cheese until melted.
  9. Sprinkle the mozzarella evenly over the top and cover the pan for 2 minutes, until the cheese is bubbly and stretched.
  10. Remove from heat and garnish with fresh basil and red pepper flakes.