# What you need:
→ Pasta & Dairy
01 - 1 lb potato gnocchi (store-bought or homemade)
02 - 1/2 cup heavy cream
03 - 1/4 cup freshly grated Parmesan cheese
→ Meats
04 - 10 oz Italian sausage, casings removed
→ Vegetables
05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 14 oz canned crushed tomatoes
08 - 3.5 oz baby spinach (optional)
09 - 2 tbsp chopped fresh basil, plus extra for garnish
→ Oils & Seasonings
10 - 2 tbsp olive oil
11 - 1/2 tsp dried oregano
12 - 1/4 tsp chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil.
02 - Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a spoon, and cook for 4 to 5 minutes until browned and cooked through.
03 - Add chopped onion and cook until softened, about 3 minutes. Stir in garlic, oregano, and chili flakes; cook briefly for 30 seconds until fragrant.
04 - Pour in crushed tomatoes, season with salt and pepper, and simmer gently for 5 minutes.
05 - Stir in heavy cream and reduce heat to low. Simmer gently for 2 to 3 minutes until sauce thickens and becomes creamy.
06 - If using, stir in baby spinach and fresh basil until spinach wilts.
07 - Meanwhile, cook gnocchi in the boiling salted water according to package instructions until they float to the surface, about 2 to 3 minutes.
08 - Drain gnocchi and add directly to the sauce. Toss gently to coat and heat through for 1 to 2 minutes.
09 - Stir in Parmesan cheese, adjust seasoning as needed, and serve hot garnished with extra basil.
