Ingredients
1
lb bulk Italian sausage
1/2
cup chopped onion
2
cloves garlic, finely chopped (2 teaspoons)
1
carton (32 oz) Progresso™ chicken broth
1/2
teaspoon salt
1/4
teaspoon pepper
1
package (16 oz) potato gnocchi
3
cups packed fresh spinach (4 oz), coarsely chopped
1
cup heavy whipping cream
Preparation
In 5-quart Dutch oven, cook Italian sausage over medium heat 7 to 10 minutes or until sausage is no longer pink; drain. Add onion and garlic; continue cooking 2 to 3 minutes or until onions are tender.
Add chicken broth, salt and pepper; heat to boiling. Stir in gnocchi and spinach; simmer 2 to 3 minutes or until gnocchi begins to float. Stir in whipping cream; serve.
