Sausage Gnocchi with Creamy Tomato Sauce & Spinach

A quick and cozy one-pan meal with Italian sausage, pillowy gnocchi, and a creamy tomato sauce finished with fresh spinach and parmesan.

Ingredients

• 1 lb ground mild or spicy Italian sausage
• 1 large shallot, diced finely
• 6-7 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (24 oz) jar marinara sauce
• 2/3 cup heavy cream
• 16-20 oz shelf-stable gnocchi
• 2 tsp Italian seasoning
• 1/4 tsp kosher salt
• Freshly cracked black pepper
• 3-4 handfuls fresh spinach or baby kale
• 1.5 oz (1/2 cup) parmigiano reggiano, grated

Directions

1. Cook sausage in a large skillet over medium-high heat until browned. Do not drain grease, or add olive oil if needed for sauteing the shallot.
2. Reduce heat to medium. Saute shallot for 2-3 minutes, then garlic for 1-2 minutes.
3. Deglaze pan with wine, scraping up brown bits.
4. Stir in marinara, cream, gnocchi, Italian seasoning, salt, and pepper.
5. Bring to a light boil and cook 3-5 minutes, stirring occasionally, until gnocchi softens.
6. Reduce heat to low, stir in spinach until wilted, then add parmesan.

Notes

• Can substitute chicken sausage or Italian sausage links.
• Sauvignon blanc or pinot grigio work well for the wine; stock or broth can be used as an alternative.