Ingredients:

  • 1 tablespoon Olive Oil (15 ml)
  • 1 pound Italian Sausage, casings removed (450g)
  • 1 medium Yellow Onion, diced (approx. 1 cup) (150g)
  • 2 cloves Garlic, minced (approx. 2 teaspoons) (10g)
  • 1/2 teaspoon Dried Thyme (2.5ml)
  • 1/4 teaspoon Red Pepper Flakes (optional) (1ml)
  • 6 cups Chicken Broth (1.4L)
  • 1 cup Heavy Cream (240ml)
  • 1/4 cup Grated Parmesan Cheese, plus more for garnish (30g)
  • Salt and Black Pepper to taste
  • 1 (16-ounce) package Potato Gnocchi (450g)
  • 5 ounces Fresh Spinach, roughly chopped (140g)

Instructions:

  1. Brown the Italian sausage in the stock pot over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
  2. Add diced onion to the pot and sauté until softened, about 5 minutes. Stir in minced garlic, dried thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Pour in chicken broth and bring to a simmer.
  4. Add the potato gnocchi to the simmering broth and cook according to package directions, typically 2-3 minutes, or until they float to the surface and are tender.
  5. Reduce heat to low. Gently stir in the heavy cream and Parmesan cheese. Add the chopped spinach and cook until wilted, about 2-3 minutes.
  6. Season with salt and pepper to taste. Garnish with additional Parmesan cheese, if desired, and serve immediately.