Italian Sausage Gnocchi


– 15 oz. Italian sausage (hot or mild), bulk or links – 10 oz. jar, sun dried tomatoes, drained of oil and sliced – 1 Tablespoon minced garlic (about 3 cloves) – 16 oz. pkg. potato gnocchi – 1 cup half and half – 1/2 cup chicken broth – 15 oz. can, tomato sauce – 1 teaspoon Italian seasoning – 1/2 teaspoon garlic salt – 1/2 teaspoon ground pepper – 1/4 teaspoon red pepper flakes – 5 oz. pkg. fresh baby spinach


Step 1

To a large nonstick skillet, over medium-high heat, add in the Italian sausage. Begin browning the sausage. Add in the sun dried tomatoes (drained from the oil) and minced garlic.

Step 2

Brown with the sausage for 2-3 minutes until the sausage is fully cooked and no longer pink. Remove from heat and drain off any excess fat that the sausage renders.

Step 3

Return the sausage mixture back to the stovetop. Add in the gnocchi, broth, half and half, tomato sauce, Italian seasoning, pepper, garlic salt and red pepper flakes. Heat over medium heat and stir well to combine the ingredients. Heat to a simmer, and cook for 4-5 minutes.

Step 4

Add in the fresh spinach, and gently combine into the sauce. The spinach will begin to wilt into the sauce. Cook for 2-3 more minutes until the spinach wilts into the rest of the ingredients.

Step 5

Remove from heat and let cool for 2-3 minutes before serving. Top with fresh grated Parmesan cheese, if desired.

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