Ingredients:

  • 1 lb Italian Sausage (mild or hot), removed from casings
  • 18 oz packet shelf-stable Potato Gnocchi
  • 6 oz jar Sundried Tomato Pesto
  • 5 oz Fresh Baby Spinach
  • 1/2 cup Grated Parmesan Cheese, plus extra for serving
  • 1 Tbsp Olive Oil
  • Kosher Salt, to taste
  • Black Pepper, freshly cracked, to taste

Instructions:

  1. Heat the Pan: Place the large skillet over medium-high heat and add 1 tablespoon of olive oil.
  2. Brown the Sausage: Add the Italian sausage to the hot pan, breaking it up vigorously with your spoon. Cook for 6–8 minutes, stirring occasionally, until deeply browned and fully cooked through. Drain off any excess fat if necessary.
  3. Crisp the Gnocchi: Push the cooked sausage to one side of the pan. Add the gnocchi (straight from the packet, uncooked) to the empty space. Cook the gnocchi undisturbed for 2–3 minutes until they start to develop a lovely golden crust.
  4. Combine: Stir the gnocchi into the sausage mixture and cook for another 2 minutes until the gnocchi is heated through and slightly softened.
  5. Add Pesto: Reduce the heat to low. Add the entire jar of sundried tomato pesto to the sausage and gnocchi. Stir well until all the ingredients are evenly coated in the rich, red sauce.
  6. Wilt the Spinach: Add the baby spinach in handfuls, stirring continuously. The residual heat from the pan will cause the spinach to wilt down quickly, about 1–2 minutes.
  7. Season and Finish: Taste the mixture and season with salt and pepper as needed (remembering the sausage and pesto are already quite salty). Stir in the grated Parmesan cheese until it melts slightly and emulsifies the sauce.
  8. Serve: Remove from heat immediately. Serve piping hot, finishing each bowl with an extra sprinkle of Parmesan.