Creamy Beef Sausage Gnocchi (Printable Version)

# What You'll Need:

→ Meat

01 - 453 g Italian beef sausage

→ Vegetables & Aromatics

02 - 2 cloves garlic, minced
03 - 1 can (425 g) diced tomatoes

→ Liquids

04 - 960 ml chicken broth
05 - 240 ml heavy cream

→ Pasta

06 - 454 g gnocchi

→ Seasonings and Garnish

07 - Salt and black pepper, to taste
08 - Fresh spinach or basil leaves for garnish (optional)

# Step-by-Step Directions:

01 - In a large pot over medium heat, cook the Italian beef sausage until browned, breaking it up as it cooks, about 5-7 minutes.
02 - Add minced garlic to the pot and sauté for 1 minute until fragrant.
03 - Stir in diced tomatoes and chicken broth, then bring to a boil to meld the flavors, about 5 minutes.
04 - Add the gnocchi to the boiling liquid and cook according to package instructions, about 3-5 minutes, until they float to the surface.
05 - Reduce heat to low, stir in heavy cream, and simmer gently for 5 minutes to thicken the soup.
06 - Season with salt and pepper to taste and garnish with fresh spinach or basil if desired before serving.

# Helpful Notes:

01 - For a thicker consistency, simmer the soup longer before adding cream.
02 - Avoid overcooking gnocchi to prevent mushy texture.

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