Low Sodium One-Pan Sausage Gnocchi Skillet

Total time35 min

Prep time10 min

Cook time25 min

Low Sodium One-Pan Sausage Gnocchi Skillet

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Ingredients

4 servings

1 lb italian sausage, casings removed
Botto's Sweet Italian Sausage, 4 lbs.
See all
1 tbsp olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
½ tsp red pepper flakes
1 can (14.5 oz) crushed tomatoes
1 cup chicken broth
1 tsp dried oregano
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 lb shelf-stable gnocchi
3 oz baby spinach (about 3 packed cups)
½ cup parmesan cheese, freshly grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into rough 1-inch pieces with a wooden spoon, for 5–6 minutes, until browned and cooked through with no pink remaining. Transfer the sausage to a plate, leaving the rendered fat in the pan.
2
Reduce the heat to medium. Add the onion to the skillet and cook, stirring occasionally, for 4–5 minutes, until softened and translucent. Add the garlic and red pepper flakes and cook, stirring constantly, for 1 minute, until fragrant — watch closely so the garlic doesn't brown.

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