Author Adapted by Pam / Original by Salt & Lavender
4ozground pork Italian sausage*use 8 oz if you want a heartier recipe
Pinch of crushed red pepper flakes
3cloves of garlic, minced
1tspfresh lemon juice
¼cupsun-dried tomatoes*If using jarred sun-dried tomatoes in oil, make sure to drain the oil before adding!!!
1lbpotato dry gnocchi, uncooked
1½cupsfresh baby spinach
¼cupParmesan, finely grated
Sea salt and freshly cracked pepper, to taste
Cook the ground sausage and a pinch of crushed red pepper flakes in a large skillet over medium-high heat, breaking it up as you go, until browned, about 6-7 minutes.
Add the garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth, heavy cream, fresh lemon juice, sun-dried tomatoes, and uncooked gnocchi; stir to mix well then cover with a lid and cook for 5 minutes. Side Note: The gnocchi will cook in the sauce and the starch from the potatoes will thicken the sauce.
Add the spinach and stir to incorporate. Cook for 2 minutes then add the fresh parmesan and cook for an additional 30-60 seconds.
Taste and season with sea salt and freshly cracked pepper, to taste if needed.