Ingredients
- 8 ounces pork sausage (two 4 ounce links, hot Italian pork sausage)
- 1 tablespoons olive oil
- 1 shallot, peeled and minced
- 1 teaspoon minced garlic
- 2 cups water
- 1 can (14 ounce) beef broth
- 1 can (14.5 ounce) diced tomatoes (undrained)
- 2 tablespoons tomato paste
- 1 package (16 ounce) gnocchi (vacuum packed)
- 2 ounces fresh chopped baby spinach
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese (divided)
How to Make
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Step 1: Do not remove casings from links. Cook sausage in a large Dutch oven over medium-high heat until just browned, turning them over once. Remove from pan and let cool slightly on a cutting board. Slice links into 1/4 inch slices.
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Step 2: Add oil to the same pot and stir in shallot and garlic and cook until the shallot begins to soften.
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Step 3: Add water, broth, tomatoes (and their juice), and tomato paste; bring to a boil, reduce heat and simmer 10 minutes.
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Step 4: Add sliced links, gnocchi and spinach and cook until the gnocchi float to the top, about 8-10 minutes.
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Step 5: Stir in cream and season with salt and pepper, if needed.
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Step 6: Ladle into 4 bowls and top each with 1/8 cup grated Parmesan. Serve.
We hope you enjoy this recipe!
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