Description
This sausage and gnocchi marinara recipe is easy to make in 30 minutes and simmered in a rich tomato-basil sauce.
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 pound Italian chicken sausage, sliced into bite-sized pieces
- 1 small white onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1 (28-ounce) can whole San Marzano tomatoes, not drained!
- 1 (1-pound) package potato gnocchi
- 2 handfuls fresh baby spinach
- 1/2 cup roughly-chopped fresh basil leaves
- fine sea salt and freshly-ground black pepper
- freshly-grated Parmesan
Instructions
- Brown the sausage. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the sausage and cook, flipping occasionally, until browned on both sides. Transfer the sausage to a clean plate and set aside.
- Sauté the veggies. Add the remaining oil and onion to the pan and toss to combine. Sauté for 5 minutes, stirring occasionally. Add the garlic, tomato paste, crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
- Simmer. Add the tomatoes (with the juices from the can) and stir to combine, using a wooden spoon to gently break up the tomatoes as they cook. Once the sauce reaches a simmer, reduce the heat to medium to maintain a low simmer. Add in the gnocchi and cooked sausage and cook for 6-8 minutes, stirring occasionally, until tender.
- Finish. Add in the spinach and basil and gently toss until the spinach has wilted. Taste the sauce and season with salt and pepper as needed.
- Serve. Serve warm, garnished with lots of Parmesan, and enjoy!
