# What You Need:
→ Pasta & Dairy
01 - 1 lb potato gnocchi (store-bought or homemade)
02 - ½ cup heavy cream
03 - ¼ 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 extra for garnish
→ Oils & Seasonings
10 - 2 tbsp olive oil
11 - ½ tsp dried oregano
12 - ¼ 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 Italian sausage, breaking it up with a spoon, and cook 4–5 minutes until browned and cooked through.
03 - Add finely chopped onion and cook until softened, about 3 minutes. Stir in minced garlic, dried oregano, and chili flakes; cook 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 for 2–3 minutes until sauce achieves a creamy texture.
06 - Add baby spinach (if using) and chopped basil, stirring until spinach wilts.
07 - In parallel, cook gnocchi in boiling water according to package instructions until they float to the surface, approximately 2–3 minutes.
08 - Drain gnocchi and transfer directly into the sauce. Toss gently to coat and heat together for 1–2 minutes.
09 - Stir in freshly grated Parmesan cheese, adjust seasoning as desired, and serve immediately garnished with extra basil.
