30-Minute Gnocchi with Tomato Sauce (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - 8 oz crimini mushrooms, sliced
03 - 15 oz Italian sausage, crumbled
04 - 16 oz gnocchi, uncooked
05 - 5 cloves garlic, minced
06 - ½ teaspoon Italian seasoning or Herbs from Provence
07 - Red pepper flakes, to taste
08 - 13 oz tomato sauce (such as tomato pasta sauce or marinara)
09 - ½ cup chicken broth or water
10 - 6 oz fresh spinach
11 - Salt and coarsely ground black pepper, to taste
12 - Fresh thyme, for garnish

# Instructions:

01 - Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet. Add sliced mushrooms and cook for 3-5 minutes until they are cooked through but not overcooked. Season lightly with salt and pepper. Remove mushrooms from the skillet and set aside.
02 - In the same, now empty, skillet, add the crumbled Italian sausage and cook on medium heat for about 5 minutes or until the sausage is fully cooked. Drain excess fat if necessary.
03 - To the skillet with cooked sausage, add the uncooked gnocchi, minced garlic, Italian seasoning, red pepper flakes, tomato sauce, and chicken broth (or water). Bring to a boil on medium heat and stir everything well to combine. Cook on medium heat, stirring frequently, for about 5 minutes.
04 - Add fresh spinach to the skillet and continue cooking for about 5 more minutes, stirring occasionally, until the spinach wilts and the gnocchi are completely cooked through. The gnocchi should be soft and tender.
05 - Mix everything well and remove from heat. Season with salt, freshly ground coarse black pepper, and additional red pepper flakes if needed. Top with the reserved cooked sliced mushrooms and garnish with fresh thyme. Serve hot.

# Notes:

01 - For the tomato sauce, use store-bought pasta sauce or marinara. Choose one with chunks of tomatoes for a more rustic texture.
02 - You can use any type of sausage - spicy or mild Italian, chicken, or turkey sausage all work well.
03 - The starch from the gnocchi helps naturally thicken the sauce as it cooks.

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