One-Pan Creamy Tomato Gnocchi with Sausage and Spinach Bliss

Ingredients:

• 16 oz sweet Italian sausage (crumbled)
• 1 tablespoon avocado oil
• 16 oz potato gnocchi (I used wild garlic gnocchi)
• ½ cup broth (any kind)
• 1 cup heavy cream (or plant-based milk)
• 3 cloves garlic, minced
• ½ teaspoon Italian seasoning
• 13 oz tomato sauce (like pasta sauce or marinara)
• 5 oz fresh spinach
• Salt and coarsely ground black pepper, to taste
• Red pepper flakes, to taste
• Parmesan cheese rind (for flavor)
• Grated Parmesan cheese (for topping)

Instructions:

1. Heat the avocado oil in a large, high-sided skillet over medium heat.
2. Add the crumbled sausage and cook for about 5 minutes, breaking it apart as it browns.
3. To the same skillet, add the uncooked potato gnocchi, broth, heavy cream, minced garlic, Italian seasoning, and the Parmesan rind. Stir everything well and bring it to a boil over medium heat. Cover with a lid and let the gnocchi cook for about 5 minutes while the sauce thickens.
4. Stir in the tomato sauce and add the fresh spinach. Cook over medium heat for another 5 minutes, stirring frequently, until the spinach wilts. For a thicker sauce, cook a little longer.
5. Mix everything well, remove from heat, and discard the Parmesan rind.
6. Season with salt, black pepper, and red pepper flakes. Top with freshly grated Parmesan cheese, and serve warm.

Pro Tip: Don’t Toss That Parmesan Rind!
The Parmesan rind is the hard outer layer of the cheese that’s packed with concentrated flavor. Instead of discarding it, save those rinds in a resealable bag and store them in the freezer. They’re a secret weapon for enhancing the depth of flavor in sauces, soups, and broths. Simply toss one in while cooking and let it infuse your dish with its rich, cheesy goodness—then remove before serving!