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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a large skillet over medium-high heat.
Add Italian sausage and cook for 5-7 minutes, breaking it into bite-sized crumbles as it browns.
Drain excess grease if necessary, but leave about a tablespoon of rendered fat in the skillet.
Add garlic and cook for about 30 seconds until fragrant.
Add the gnocchi, chicken broth, heavy cream, Italian seasoning, black pepper, and red pepper flakes.
Stir and bring to a gentle simmer.
Reduce heat to medium-low, cover, and cook for 5 minutes.
Uncover, stir, and continue simmering another 3-5 minutes until the gnocchi is tender and the sauce has thickened.
Stir in Parmesan until melted and incorporated.
Add spinach and cook another 1-2 minutes, until wilted.
Taste and season with salt as needed.
Finish with extra Parmesan and cracked black pepper.
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For a spicier dish, increase the amount of crushed red pepper flakes.
Substitute kale for spinach if preferred.
Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi can be used, but adjust the cooking time as it may cook faster.
What can I use instead of heavy cream?
You can substitute with half-and-half or a mixture of milk and butter for a lighter version.
Can I make this dish vegetarian?
Yes, omit the sausage and use vegetable broth instead of chicken broth.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
It's not recommended to freeze as the cream sauce may separate upon reheating.
