Creamy Sausage Gnocchi

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 tablespoon olive oil

1 pound Italian sausage (casing removed)

1/2 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

1/4 cup heavy cream

1/4 cup freshly grated Parmesan

Kosher salt and freshly ground black pepper (to taste)

1/4 cup basil leaves

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.