Skillet Gnocchi with Sausage, Spinach, and Parmesan

Prepare the fresh ingredients: remove the casings from 340g raw chicken Italian sausage; peel and mince 3 garlic cloves; finely grate 1.25 oz Parmesan cheese from the block; and wash 4 cups fresh baby spinach.

Heat 1/2 tbsp olive oil in a large 12-inch non-stick skillet over medium-high heat.

Add the 340g raw chicken Italian sausage to the skillet, breaking it up into bite-sized pieces with a wooden spoon. Sauté until fully cooked through and golden brown, about 5 to 6 minutes. Transfer the cooked sausage to a plate, leaving any savory drippings in the skillet.

Add the remaining 1/2 tbsp olive oil to the same skillet over medium heat. Add 450g uncooked potato gnocchi in a single layer. Cook undisturbed for 2 minutes, then stir and cook for another 3 minutes until the gnocchi are plump and lightly golden on the outside.

Stir in the 3 minced garlic cloves and cook for 30 seconds until fragrant.

Pour in 1/2 cup low-sodium chicken broth, immediately cover the skillet with a tight-fitting lid, and let steam for 2 minutes to tenderize the gnocchi.

Remove the lid and return the cooked sausage to the skillet. Add the 4 cups fresh baby spinach, 1/4 tsp salt, and 1/4 tsp black pepper. Toss constantly over medium heat for 1 to 2 minutes until the spinach is wilted and the excess liquid has evaporated.

Remove the skillet from the heat. Sprinkle with 1.25 oz finely grated Parmesan cheese and toss until the cheese melts and forms a light sauce. Divide between two bowls and serve immediately.