ONE- POT SAUSAGE AND CHICKPEA GNOCCHI

Serves: 5

■ 1 lb (454 g) mild Italian sausages, casings removed

■ 1 tbsp (15 ml) extra-virgin olive oil

■ 1 small onion, chopped

■ 3 cloves garlic, chopped

■ 1 can (14 oz/398 ml) chickpeas,

■ rinsed and drained

■ 1 can (14 oz/398 ml) diced tomatoes

■ 1 pkg. (12 1/4 oz/350 g) fresh gnocchi

■ 1 cup (250 ml) no-salt-added chicken broth or water

■ 2 tsp (10 ml) dried oregano, crumbled

■ 1 tsp (5 ml) dried basil, crumbled

■ 1/2 tsp (2.5 ml) freshly ground pepper

■ 1/2 tsp (2.5 ml) garlic powder

■ 1/2 tsp (2.5 ml) paprika

■ 1/2 tsp (2.5 ml) salt

■ 1 1/2 cups (375 ml) sliced baby spinach

■ 1/2 cup (125 ml) shredded mozzarella cheese

■ 1/4 cup (60 ml) freshly grated Parmesan cheese

■ 1/4 cup (60 ml) chopped fresh parsley

1. Preheat oven to 325 F (160 C). 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. Heat oil in same Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened, about 2-3 minutes.

4. 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.

6. Sprinkle with mozzarella cheese and Parmesan cheese.

7. Bake, uncovered, until cheese is bubbly and gnocchi is cooked through, about 12-15 minutes. Sprinkle with parsley.