Smoked Sausage and Gnocchi Skillet

1 tablespoon olive oil
7 ounces smoked sausage , sliced into 1/4″ rounds
1 small red onion , diced
14 ounces canned diced tomatoes with their juices
1 1/2 teaspoons Italian seasoning blend
1/2 teaspoon garlic powder
1 tablespoon all-purpose flour
red wine (optional)
12 ounces uncooked gnocchi*
1 cup chicken broth
1 cup chopped or slivered fresh spinach
1/2 cup grated Parmigianno reggiano or other aged cheese
2 green onions , sliced thinly

In a large skillet or saute pan, heat the olive oil over medium until the surface shimmers.

Add the sausage and onions, and cook for 5 minutes, until onions are softened and the sausage coins have golden edges.

Pour in the tomatoes with their juices, and sprinkle the Italian seasoning blend and garlic on top. Mix well.

Sprinkle the flour over the tomato mixture, stir, and cook for 2 to 3 minutes, stirring several times.

If using wine, add a quick pour to the pan, and mix well, gently scraping up any vegetable or flour residue from the bottom of the pan.

Add the gnocchi 

Pour the chicken broth over the top. The gnocchi won’t be completely covered, but they will be mostly submerged. Stir well and cook for 5 minutes, stirring frequently, flipping the gnocchi as you go.

When the gnocchi are nice and plump, reduce heat to medium-low, and stir in the spinach and grated cheese. The sauce should thicken to a stew-consistency. Top with green onions.

Serve immediately.

***Depending on the size of the Gnocchi package able to find you may not need all of it.  Either save the rest for something else or increase the sausage and broth proportionally.