One-Skillet Creamy Italian Sausage and Gnocchi with Wilted Spinach and Parmesan

Prepare the fresh ingredients: Peel and mince 3 cloves of garlic. Finely dice 0.5 of a yellow onion. Roughly chop 0.33 cup of sun-dried tomatoes. Grate 0.5 cup of parmesan cheese from a wedge. Wash 5 oz of baby spinach and pat dry with a paper towel.

Place a large, deep skillet over medium-high heat with 1 tablespoon of olive oil. Add 1 lb of raw mild Italian sausage, removing the casings first if they are in link form. Use a wooden spoon to break the meat into small crumbles.

Cook the sausage for 7-8 minutes, stirring occasionally, until it is thoroughly browned and no longer pink. Use a spoon to remove excess grease from the pan if necessary, leaving about 1 tablespoon for flavor.

Add the diced 0.5 yellow onion to the skillet with the sausage. Sauté for 3-4 minutes until the onion is soft and translucent. Stir in the 3 minced garlic cloves and 0.33 cup chopped sun-dried tomatoes, cooking for just 60 seconds until the garlic is fragrant.

Pour in 1.5 cups of chicken broth and 0.5 cup of heavy cream. Use the wooden spoon to scrape the bottom of the pan to release the flavorful browned bits (fond). Bring the liquid to a gentle simmer.

Add 16 oz of raw, shelf-stable potato gnocchi directly into the simmering liquid. Stir to ensure the gnocchi are evenly distributed and submerged. Cover the skillet with a lid and simmer for 5-6 minutes, or until the gnocchi are tender and have plumped up.

Remove the lid and reduce the heat to low. Add the 5 oz of baby spinach to the pan. Stir gently for 1-2 minutes until the spinach is completely wilted into the creamy sauce.

Sprinkle in 0.5 cup of grated parmesan cheese and stir until the cheese is melted and the sauce becomes thick and glossy. Taste and season with salt and black pepper as needed.

Tear 0.25 cup of fresh basil leaves and sprinkle them over the dish. Serve immediately directly from the skillet for easy cleanup.