Here is the original recipe, but I adapted it a little. I didn't have roasted red peppers in my kitchen so I diced up and sauteed some tomatoes and it was still great.
Ingredients:
- 1 yellow onion, diced
- 2 tomatoes, diced
- 2 tablespoons olive oil
- 1 lb chicken sausage
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 32 oz chicken broth
- 1 package gnocchi
- 1 bag fresh spinach
- 3/4 cup half n' half
- Parmesan cheese
- Fresh basil
- Red pepper flakes
Directions:
- In a skillet, saute sausage until browned, set aside.
- Meanwhile, in a dutch oven/heavy pot, saute onion and tomatoes in olive oil on medium heat until soft. Add garlic and tomato paste and saute another minute or two. Season with S&P.
- Drain sausage and add to onion/tomato mixture. Then add chicken broth, season again with S&P, Turn heat down to med-low and simmer for 20 minutes.
- Stir in the gnocchi and bag of spinach and cook for about 10 minutes, until gnocchi and soft and float to the top.
- Add half n' half, basil, and red pepper flakes, stir to combine, Serve and top with grated Parmesan (if desired).
I don't have a picture because David ate half the pot in one sitting. Enjoy!
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