Description

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Ingredients

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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

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Instructions

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.