Heat 1 tablespoon Olive oil in a large pan over a medium heat. Squeeze the sausage meat out of 400 g Pork sausages and add it to the pan. Break the meat up with a wooden spoon and cook for 5-6 minutes.
Once cooked remove from the pan and set aside.
Reduce the heat to low and add 0.5 Onion and 2 Garlic cloves to the pan and cook until softened, about 4 minutes.
Add 500 g Gnocchi to the pan and cook for a further minute.
Add 400 ml Chicken stock, 1 teaspoon Italian seasoning, 200 ml Creme fraiche and 60 g Sun-dried tomatoes to the pan. Continue cooking for 3 minutes.
Add the cooked sausage, 100 g Spinach and 30 g Parmesan to the pan.
Cook for a further 3 minutes and then serve. Top with extra Parmesan (optional).
Notes
You can sprinkle some fresh basil on top of the sausage gnocchi just before serving to add a touch of freshness.
To give a spicy kick to this recipe, then add some red chilli flakes at the same time as the chicken stock.
You could also use a spicy sausage to give that kick of heat.
Don't like gnocchi? You can use your favourite pasta shape instead, you will just need to cook it separately and then stir it through at the end.
If you don't have chicken stock, you can just use water for this recipe.