Gnocchi with Tomato Sauce (30-Minute, One-Pan Meal)

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

8 oz mushrooms (crimini, sliced)

15 oz Italian sausage (crumbled)

16 oz gnocchi (uncooked)

5 cloves garlic (minced)

½ teaspoon Italian seasoning (or Herbs from Provence)

red pepper flakes (to taste)

13 oz tomato sauce (such as tomato pasta sauce or marinara, I like to use sauce with chunks of tomatoes in it)

1/2 cup chicken broth (or water)

6 oz spinach (fresh)

salt and coarsely ground black pepper (to taste)

fresh thyme (for garnish)

Directions

Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.

Add sliced mushrooms and cook for 3 or 5 minutes until they are cooked through but not overcooked. Season them lightly with salt and pepper. Remove mushrooms from the skillet.

To the same, now empty, skillet, add crumbled sausage and cook on medium heat for about 5 minutes or until the sausage is cooked. Drain excess fat.

To the same skillet with sausage, add the uncooked gnocchi, minced garlic, Italian seasoning, red pepper flakes, tomato sauce, and chicken broth (or water). Bring to a boil on medium heat and stir everything well. Cook on medium heat, frequently stirring, for about 5 minutes.

Add fresh spinach and cook for about 5 more minutes until spinach wilts and gnocchi are completely cooked through.

Mix everything well. Remove from heat.

Season with salt, freshly ground coarse black pepper, and red pepper flakes, if needed. Top with cooked sliced mushrooms. Garnish with fresh thyme.

Nutrition

• Calories: 635 kcal
• Total Fat: 38 g
• Saturated Fat: 13 g
• Unsaturated Fat: 23 g
• Cholesterol: 81 mg
• Sodium: 1744 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 24 g