1poundsweet or mild Italian sausage(use hot Italian sausage, if you prefer)
1cupdiced onion(about 1 medium onion)
2clovesgarlic, minced
16oz.(1 large or 2 medium) zucchini, quartered and cut into ½ inch pieces(about 3 cups)
1can(28 oz.) diced tomatoes, undrained
¼cupwater
1pkg.(16 oz.) potato gnocchi(see note)
1pkg.(5 oz.) baby spinach leaves
½cupchopped fresh basil, more for topping if desired
½cupheavy cream
¼cupshredded Parmesan cheese, additional for serving
Instructions
In a 5 to 6 quart Dutch oven, over medium heat, brown sausage and onion, breaking up large pieces of sausage. Cook until sausage is no longer pink and onions are beginning to soften, about 5 to 6 minutes. Add zucchini and garlic, and cook for 5 to 6 minutes, or until zucchini is beginning to soften.
Add tomatoes and ¼ cup water, and bring to a simmer. Add gnocchi, stirring to combine. Cover pan, reduce heat to low, and simmer for 6 to 7 minutes or until gnocchi is tender, stirring occasionally.
Stir in spinach and basil until it begins to wilt. Stir in heavy cream and Parmesan. Turn heat off and cover pan for 5 minutes. Stir well.
Serve in shallow pasta bowls, topped with additional shredded Parmesan cheese and fresh basil, if desired.
Video
Notes
Fresh tomatoes (3½ cups) can be substituted for the canned diced tomatoes.
There are several brands of gluten-free gnocchi if you are on a gluten-free diet.
Recipe adapted from Martha Stewart Living magazine.