# Needed Ingredients:
→ 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 (mild or spicy), 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 additional 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
# Steps:
01 - Bring a large pot of salted water to a rolling boil.
02 - Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook for 4 to 5 minutes until browned and fully cooked.
03 - Add the finely chopped onion and sauté until softened, about 3 minutes. Stir in minced garlic, dried oregano, and chili flakes; cook for 30 seconds until aromatic.
04 - Pour in the crushed tomatoes, season with salt and pepper to taste, and simmer the sauce gently for 5 minutes.
05 - Stir in the heavy cream and lower heat to maintain a gentle simmer. Cook for 2 to 3 minutes until the sauce is creamy and cohesive.
06 - Fold in baby spinach (if using) and chopped fresh basil, stirring until the spinach wilts.
07 - While the sauce simmers, cook the gnocchi in the boiling salted water according to package instructions until they float to the surface, approximately 2 to 3 minutes.
08 - Drain the gnocchi and add directly to the skillet with the sauce. Toss gently to coat and warm through for 1 to 2 minutes.
09 - Stir in freshly grated Parmesan cheese, adjust seasoning if necessary, and serve immediately garnished with extra basil.
