Ingredients:

  • 1 lb ground Italian sausage
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 16 oz potato gnocchi
  • 2 cups fresh baby spinach
  • 1/2 cup grated parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat a large pot over medium-high heat. Add the Italian sausage, breaking it into small crumbles with a spoon. Cook until browned and no longer pink.
  2. Add the diced onion, carrots, and celery to the pot with the sausage fat. Sauté for 5 minutes until the vegetables are softened.
  3. Stir in the minced garlic, tomato paste, oregano, and red pepper flakes. Cook for 2 minutes, stirring constantly to caramelize the tomato paste.
  4. Stir in the chicken broth. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
  5. Stir in the potato gnocchi. Simmer for 3-5 minutes until the gnocchi float to the surface.
  6. Stir in the heavy cream and fresh baby spinach. Remove from heat once the spinach has wilted. Stir in the grated parmesan cheese and season with salt and black pepper.