Description
Golden-browned sausage slices mingle with garlic-scented onion simmering in a tangy tomato broth. Potato gnocchi plumps to pillowy softness, then meets fresh spinach, basil, and a shower of Parmesan for a cozy, all-in-one skillet supper.
Ingredients
- 400 g potato gnocchi
- 3 links chicken sausage
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 400 g diced tomatoes
- 2 tbsp tomato paste
- 120 ml chicken broth
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/4 tsp black pepper
- 30 g fresh spinach
- 15 g fresh basil
- 30 g grated Parmesan cheese
Instructions
- Slice the chicken sausage into 1 cm rounds and set aside.
- Dice the onion and mince the garlic.
- Heat the olive oil in a large skillet over medium heat and add the sausage. Cook for 5 minutes until browned, then transfer to a plate.
- Add the onion to the same skillet and sauté for 3–4 minutes until translucent.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the diced tomatoes, chicken broth, red pepper flakes, salt, and black pepper. Stir to combine and bring to a simmer.
- Add the gnocchi, cover the skillet, and cook for 5–7 minutes, stirring occasionally, until the gnocchi is tender.
- Return the sausage to the pan and stir in the spinach until wilted.
- Remove from heat, mix in the fresh basil and half of the Parmesan cheese, then serve topped with the remaining cheese.
Notes
- For extra creaminess stir in a splash of heavy cream in step 7.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Swap in gluten-free gnocchi to make this dish gluten free.
- Add extra red pepper flakes for more heat.