1 pound Italian sausage, removed from casing, hot or sweet
4 cloves garlic minced
1 teaspoon dried basil
32 ounces low-sodium chicken broth
1 pound potato gnocchi
2 cups fresh baby spinach, chopped
3/4 cup heavy cream
3 tablespoons of pesto or fresh basil
fresh grated Parmesan cheese for serving
In a large sauce pan saute onion and red pepper in a small amount of oil until tender. Season with salt and pepper. In a separate, large skillet brown sausage, breaking it apart. Add garlic to onion mixture and saute until fragrant.
Drain sausage and add to onion mixture along with basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
Add gnocchi and spinach, bring to simmer and cook until gnocchi puff up and start to float. Add cream and pesto, simmer for 3 minutes. Serve with Parmesan cheese.