20 Minute One Pan Gnocchi with Sausage and Spinach
2 TB olive oil
1 onion, chopped
4 garlic cloves, minced
1 lb Italian sausage (bulk, no casings)
1 (16 oz) package dry potato gnocchi (from dry pasta aisle)
1 (14.5 oz) can Italian flavored diced tomatoes with juices (do not drain)
¼ cup low sodium chicken broth
4 cups fresh baby spinach leaves
¼ tsp freshly ground black pepper
½ cup shredded mozzarella cheese
½ cup freshly shredded Parmesan cheese
In a large nonstick skillet, add oil and heat over medium high until hot.
Add onion and garlic and stir/cook until fragrant, 30 seconds.
Add sausage; stir and break it up into pieces, until nicely browned. Don't drain.
Add uncooked gnocchi. Stir 1 min, gently breaking up any clumps.
Stir in tomatoes with juices and chicken broth.
Cover and cook on medium heat, 5 min, or just until gnocchi is fluffy and cooked through.
Turn off heat.
Add spinach and pepper. Stir until spinach leaves are wilted.
Sprinkle with cheeses and cover for 3-5 minutes or until cheese is melty.