One-Pot Sausage and Chickpea Gnocchi

Ingredients

• 1 lb mild Italian sausages, casings removed (500 g)
• 1 tbsp extra-virgin olive oil
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 1 can chickpeas, rinsed and drained (14 oz/398 mL)
• 1 can diced tomatoes (14 oz/398 mL)
• 1 pkg fresh gnocchi (350 g)
• 1 cup no-salt-added chicken broth or water
• 2 tsp dried oregano, crumbled
• 1 tsp dried basil, crumbled
• ½ tsp freshly ground pepper
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• 1½ cups sliced baby spinach
• ½ cup shredded mozzarella cheese
• ¼ cup freshly grated Parmesan cheese
• ¼ cup chopped fresh parsley

Directions

1. Preheat oven to 325°F.
2. Place sausages in a Dutch oven over medium heat. Cook, stirring to break up sausages, until browned, about 8 – 10 minutes. Transfer sausages to a paper towel-lined plate. Drain off excess fat from Dutch oven.
3. Drain off excess fat from Dutch oven.
4. Heat oil in same Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened, about 2 – 3 minutes. Add garlic and cook for 30 seconds. Stir in cooked sausages, chickpeas, tomatoes, gnocchi, broth, oregano, basil, pepper, garlic powder, paprika and salt. Bring to a boil.
5. Add spinach. Stir to combine and submerge gnocchi in liquid. Remove from heat. Sprinkle with mozzarella cheese and Parmesan cheese.
6. Bake, uncovered, until cheese is bubbly and gnocchi is cooked through, about 12 – 15 minutes. Sprinkle with parsley.