Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound ground italian sausage, no casings
- 16 ounces potato gnocchi , dry or fresh
- 14.5 ounces tomatoes, diced, with juices, italian seasoned
- ¼ cup chicken broth, low sodium
- 4 cups baby spinach leaves, fresh
- ¼ teaspoon freshly ground black pepper
- ½ cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat until hot. Add chopped onion and minced garlic, stirring until fragrant, about 30 seconds.
- Add ground Italian sausage, breaking it up into pieces as it cooks until browned. Do not drain the fat.
- Add the uncooked potato gnocchi to the skillet, stirring gently for 1 minute, breaking up any clumps.
- Stir in diced tomatoes with juices and chicken broth. Cover and cook over medium heat for 5 minutes or until the gnocchi is fluffy and cooked through. Turn off the heat.
- Add fresh spinach and black pepper, stirring until the spinach wilts. Sprinkle shredded mozzarella and parmesan cheese on top, cover for 3-5 minutes until the cheese melts. Serve hot.
Notes
For a spicier kick, consider using hot Italian sausage instead of mild.
Feel free to substitute fresh spinach with kale for a heartier greens option.
Pair this dish with a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.