- 1 lb Italian sausage (mild or hot)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 lb shelf-stable gnocchi
- 1 cup shredded mozzarella or provolone
- 1 cup baby spinach
- Salt & pepper
- Brown sausage in skillet; remove excess grease if needed.
- Add onion; cook until soft. Add garlic 30 seconds.
- Stir in tomatoes and cream; bring to gentle simmer.
- Add gnocchi directly to sauce; cook 5–7 minutes until tender and sauce thickens.
- Stir in spinach to wilt.
- Sprinkle cheese on top, cover until melted.
