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A quick 30 minute one pot meal. Topped with shredded Italian sausage, spinach dip and the best tomato cream sauce ever.
New year, new you, new cream sauce. So heavenly creamy sauce with perfectly cooked potato gnocchi, crumbled Italian sausage and buried in greens for those picky eaters.
This is also quick to put together, 30 minutes from start to finish, and everything is cooked in one pot (even the uncooked gnocchi) for the easiest cleanup.
Ground beef/chicken/turkey can easily be substituted for sausage, and any greens will work too if spinach isn’t your jam (kale, swiss chard, or even chopped broccoli florets for extra veggies).
Serve with crusty bread to cook all that sauce, a light salad and a glass of red for a complete meal.
DO I HAVE TO PLAY THE GNOCCHI FIRST?
In general! This is the beauty of this recipe. uncooked gnocchi cook right into that delicious tomato goodness.
WHAT IS THE BEST KNOCK HERE?
I personally love Cauliflower Potato Gnocchi, but any gnocchi you choose should work very well in this recipe.
WHICH BRAND IS THE BEST HERE?
Sweet or spicy Italian sausage are both great options. Ground beef also works beautifully here.
WHAT IS TOMATO SAUCE? IS THE SAME AS PASATA.
Tomato sauce, in the US, is tomato puree, usually cooked down to a thick, smooth consistency with a relatively sweet flavor. Passata is simply uncooked tomato puree. You can use passata instead of tomato sauce, but it’s not a completely equal substitute.
WHAT IS CREAM OF CHICKEN?
Heavy cream (or heavy whipping cream) has the highest fat content at around 36-40% fat. Half and half or whole milk are suitable substitutes, but will produce a lighter result.
- 1: table spoon olive oil
- 1: pounds Italian sausage, case removed
- ½: medium sweet onion, diced
- 3: clove garlic, ground
- 1: tea spoon Italian seasoning
- 2: cups beef broth
- 1 (8-ounce) can tomato paste
- 24:00 ounce cauliflower potato gnocchi
- 4: cups chopped baby spinach
- ¼: glass thick paste
- ¼: glass freshly grated parmesan
- Kosher salt and freshly ground black pepper, to try
- ¼: glass basil leaves
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and onion and cook until the sausage is browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
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Stir in garlic and Italian seasoning until fragrant, about 1 minute.
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Gradually whisk in beef stock and tomato sauce. Stir in the gnocchi. to boil; Reduce the heat and simmer until thickened and slightly thickened and the gnocchi is cooked through, about 6-8 minutes.
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Stir in spinach and heavy cream until spinach is wilted, about 1-2 minutes.
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Mix with parmesan; Season with salt and pepper to taste.
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Serve immediately, garnished with basil, if desired.
