# What You'll Need:
→ Pasta & Dairy
01 - 1 pound potato gnocchi (store-bought or homemade)
02 - 1/2 cup heavy cream
03 - 1/4 cup freshly grated Parmesan cheese
→ Meats
04 - 10 ounces Italian sausage (mild or spicy), casings removed
→ Vegetables
05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 14 ounces canned crushed tomatoes
08 - 3.5 ounces baby spinach (optional)
09 - 2 tablespoons chopped fresh basil, plus extra for garnish
→ Oils & Seasonings
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil.
02 - Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 4 to 5 minutes.
03 - Add the chopped onion to the skillet and cook until softened, approximately 3 minutes. Stir in garlic, dried oregano, and chili flakes, cooking for 30 seconds until fragrant.
04 - Pour in the crushed tomatoes, season with salt and pepper, and simmer the mixture for 5 minutes.
05 - Stir in the heavy cream, reduce heat to low, and simmer gently for 2 to 3 minutes until the sauce achieves a creamy consistency.
06 - Fold in baby spinach, if using, and chopped basil. Stir until the spinach wilts.
07 - In parallel, cook the gnocchi in the boiling water according to package instructions until they float to the surface, about 2 to 3 minutes.
08 - Drain the gnocchi well and transfer directly to the sauce. Toss gently to coat and warm through for 1 to 2 minutes.
09 - Stir in the Parmesan cheese, adjust seasoning if necessary, and serve immediately garnished with additional fresh basil.
