Homemade Sausage and Gnocchi Marinara
- Yield 4
- Prep 7 minutes
- Cook 23 minutes
- Total 30 minutes
Homemade Sausage and Gnocchi Marinara is a pork recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 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
Method
Brown the sausage. Warm 1 tablespoon olive oil in a large sauté pan over medium-a hot burner. Tip in the sausage and cook, flipping occasionally, until browned on both sides. Move the sausage to a clean plate and keep nearby.
Sauté the veggies. Tip in the remaining oil and onion to the pan and toss to combine. Sauté for 5 minutes, stirring occasionally. Tip in the garlic, tomato paste, crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
Let it bubble gently. Tip in 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 let it bubble gently, reduce the heat to medium to maintain a low let it bubble gently. Tip in in the gnocchi and cooked sausage and cook for 6-8 minutes, stirring occasionally, until tender.
Finish. Tip in in the spinach and basil and gently toss until the spinach has wilted. Taste the sauce and season with salt and pepper as needed.
Plate Plate warm, garnished with lots of Parmesan, and enjoy!
