Ingredients:

  • 1 lb pre-cooked chicken sausage, sliced into rounds
  • 16 oz potato gnocchi
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1½ cups heavy cream
  • ½ cup low-sodium chicken broth
  • ½ cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat 2 tbsp olive oil in a 12-inch deep skillet over medium-high heat.
  2. Add sliced chicken sausage, ½ tsp salt, and ¼ tsp black pepper, and cook for 3-5 minutes until edges are browned and rich brown; ensure internal temperature reaches 165°F (74°C).
  3. Add 16 oz potato gnocchi to the pan and sauté for 5-7 minutes without stirring too often, until they develop a golden, slightly crisp crust.
  4. Remove the chicken sausage and gnocchi from the pan and set aside on a plate.
  5. In the remaining fat in the skillet, sauté the diced yellow onion for about 3 minutes until translucent.
  6. Stir in the minced garlic and 1 tsp dried Italian seasoning, cooking for 1 minute until fragrant.
  7. Pour in ½ cup chicken broth to deglaze the pan, scraping the bottom to release the savory browned bits.
  8. Lower heat to medium and stir in 1½ cups heavy cream; bring to a gentle simmer for 3-4 minutes until the sauce begins to thicken slightly.
  9. Stir in ½ cup grated Parmesan cheese until melted and the sauce is smooth and glossy.
  10. Fold the seared chicken sausage and gnocchi back into the skillet.
  11. Add 3 cups baby spinach and stir for 1-2 minutes until the greens are wilted and vibrant.
  12. Remove from heat and stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley.