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500g Lepp’s mild Italian sausage, casings removed and discarded
1 tbsp olive oil
6 garlic cloves, minced
1/2 cup finely chopped onion
1.5 tsp salt
1/2 tsp pepper
1 – 796ml can of diced tomatoes
2 – 900ml chicken broth
1 tsp sugar
1 – 500g package of potato gnocchi pasta
1 packed cup fresh baby spinach leaves
1/4 cup thinly sliced fresh basil
Generous amounts of shaved Pecorino Romano cheese
Add the sausage meat, olive oil, garlic, onion, salt and pepper to a large pot. Turn the heat to medium and cook for approximately 5 to 7 minutes until the sausage in cooked through, while breaking up the sausage meat with a spoon as it cooks.
Add the can of tomatoes, chicken broth, and sugar. Increase the heat to medium high to bring to a boil. Once boiling add the gnocchi and continue to cook for 3 minutes.
Remove the pot from the heat. Stir in the spinach and basil and portion out immediately; garnished with generous amounts of shaved Pecorino Romano cheese.