Nitrate & Nitrite Free One-Pan Sausage Gnocchi Skillet
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Learn more →Ingredients
4 servings
- 1 lb italian sausage, casings removed
- 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
- ¼ tsp black pepper
- 1 lb shelf-stable gnocchi
- 3 oz baby spinach (about 3 packed cups)
- ½ cup parmesan cheese, freshly grated
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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