Ingredients:

1 lb (450g) gnocchi (store-bought or homemade)
1 lb (450g) hot Italian sausage, casings removed
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 large Portobello mushrooms, sliced
1 teaspoon smoked paprika
1/2 teaspoon paprika
1 cup heavy cream
1/2 cup chicken broth
3 cups fresh spinach
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

1️⃣ Cook the Gnocchi:

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
2️⃣ Cook the Sausage:

In a large skillet, heat the olive oil over medium heat. Add the hot Italian sausage and cook until browned and cooked through, breaking it up into small pieces with a spoon. Remove the sausage from the skillet and set aside.
3️⃣ Sauté the Vegetables:

In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Add the sliced Portobello mushrooms and cook until they release their moisture and are tender, about 5 minutes.
4️⃣ Make the Sauce:

Stir in the smoked paprika and regular paprika, then pour in the heavy cream and chicken broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
5️⃣ Combine and Serve:

Add the cooked sausage, gnocchi, and fresh spinach to the skillet. Stir gently to combine and coat everything in the sauce. Cook for another 2-3 minutes until the spinach is wilted and the dish is heated through.
Stir in the grated Parmesan cheese and garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 650 kcal per serving | Servings: 4 servings