• 1/2 package Zweigle’s Natural Casing Italian Sausage (8oz)
  • 3 cloves minced garlic
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 1 tsp lemon juice
  • ¼ cup sun-dried tomatoes
  • 1 package potato gnocchi (16oz)
  • 1.5 cups packed baby spinach
  • ½ cup parmesan cheese
  • Salt and pepper to taste


  1. Remove casing from sausage and crumble. Cook sausage in a skillet over medium heat until heated through, making sure to break up the pieces, about 5-7 minutes.
  2. Add garlic and cook for about 30 seconds.
  3. Add chicken broth, cream, lemon juice, sun-dried tomatoes, and gnocchi to skillet and combine. Cook for another 5 minutes.
  4. Stir the gnocchi and add spinach. Cover the skillet to wilt the spinach for about 1-2 minutes.
  5. Stir in the parmesan. Sauce should be thickened and gnocchi should be cooked through. If not, cook for an additional minute or two.
  6. Add salt and pepper to taste and enjoy!