Tangy Sausage Gnocchi

1 kg Gnocchi store bought

1 Red Onion large, chopped

5 Garlic Cloves finely minced

100 g Sausagespicy, sliced

240 g Baby Spinachwhole, washed

1.50 cups Tomato Passata375g tomato passata (1½tsp Red Chilli Flakes + 1½tsp Italian seasoning)

200 ml Vegetable Stock vegetable stock powder + hot water

2 tbsp Olive Oil

Salt to taste

White Pepper Powder to taste

Parmesanfreshly grated

In a pan with olive oil, add garlic and onion and sauté on medium heat for a few minutes.

Add the sausage and let it sizzle in the pan for a few minutes.

Add spinach and cover the pan. Once the spinach has wilted, mix everything well.

Add the passata and cover the pan so that it can boil for a few minutes.

Finally, add the gnocchi, vegetable stock, salt, and pepper. Give it a good mix and let it cook for about 5 minutes.

Serve hot with a generous amount of freshly grated parmesan.

Notes

You can make the gnocchi fresh at home or use pre-cooked gnocchi or store-bought uncooked gnocchi.

To reduce the acidity of tomato passata add some red chilli flakes, Italian seasoning and salt to it.

If you do not have vegetable stock at home, make some by adding a stock cube or stock pot or even a stock powder to some hot water.