Sausage and Gnocchi Soup

Pass the cooked and peeled potatoes through a potato ricer into a large bowl.

Add the flour, salt, whole egg, and egg yolk to the riced potatoes.

Gently mix with a spatula, then turn the mixture out onto a clean surface and knead until a smooth dough forms.

Divide the dough into 4-6 smaller portions. Roll each portion into a long rope, about 3/4-inch thick.

Cut the ropes into 1-inch pieces. Use the back of a fork to gently roll each piece to create ridges. Set the finished gnocchi aside.

In a separate bowl, combine the sausage meat (casings removed) with half of the minced garlic, Italian seasoning, and a pinch of salt. Mix well.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned sausage and cook, breaking it up with a spoon, until browned.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the remaining minced garlic and cook for 1 minute until fragrant.

Add the crushed tomatoes, chicken broth, and heavy cream. Stir to combine and bring to a simmer.

Carefully add the prepared gnocchi to the simmering soup.

Stir in the fresh spinach and grated Parmesan cheese. Cook for 3-5 minutes, until the spinach has wilted and the gnocchi have floated to the surface.

Ladle the soup into bowls and serve hot, topped with additional grated Parmesan cheese.