Ingredients

• 8 ounces bulk Italian sausage
• 0.5 whites onion , diced
• 1 , 24 ounce
• 4 ounces tomato juice , or as needed
• 0.67 cups shredded mozzarella cheese
• 0.5 cups fresh spinach
• 17.5 ounces potato gnocchi , such as De Cecco® No. 401

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in vodka sauce and enough tomato juice until you reached a desired consistency. Stir in mozzarella cheese and spinach.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
3. 3 Transfer gnocchi to a plate, cover with sauce, and serve.

Nutrition per serving