Sausage and Gnocchi Marinara
Total Time
30 mins
Prep Time
7 mins
Cook Time
23 mins
Rating
5 out of 5 stars
(0)
Ingredients
4 to 6 servings
- 2 tablespoons olive oil, divided
- 1 pound Italian chicken sausage, sliced into bite-sized pieces
- 1 small white onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1 (28-ounce) can whole San Marzano tomatoes, not drained
- 1 (1-pound) package potato gnocchi
- 2 handfuls fresh baby spinach
- 1/2 cup roughly-chopped fresh basil leaves
- fine sea salt and freshly-ground black pepper
- freshly-grated Parmesan
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Preparation
Step 1
Brown the sausage. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the sausage and cook, flipping occasionally, until browned on both sides. Transfer the sausage to a clean plate and set aside.
Step 2
Sauté the veggies. Add the remaining oil and onion to the pan and toss to combine. Sauté for 5 minutes, stirring occasionally. Add the garlic, tomato paste, crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
Step 3
Simmer. Add the tomatoes (with the juices from the can) and stir to combine, using a wooden spoon to gently break up the tomatoes as they cook. Once the sauce reaches a simmer, reduce the heat to medium to maintain a low simmer. Add in the gnocchi and cooked sausage and cook for 6-8 minutes, stirring occasionally, until tender.
Step 4
Finish. Add in the spinach and basil and gently toss until the spinach has wilted. Taste the sauce and season with salt and pepper as needed.
Step 5
Serve. Serve warm, garnished with lots of Parmesan, and enjoy!
Step 6
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Chef's notes
Feel free to switch up the protein, toss in some extra veggies, or add a splash of heavy cream to the sauce if you’d like.
This recipe is endlessly adaptable and pretty much guaranteed to be a hit no matter how you make it.
