Cooking Instructions

• Preheat a skillet over medium-high heat. Add olive oil to a hot skillet over medium-high heat, followed by Italian sausage. Cook until browned and cooked through completely. Remove from the skillet and set aside.
• Reduce the heat to medium-low, and in the same pan, without draining it, add the butter, followed by the onions with a large pinch of salt to cook. Cook until softened and translucent, about 4-5 minutes, then add in the sage, thyme, red pepper flakes, and garlic. Cook until the garlic is fragrant, about 30 seconds - 1 minute.
• Add the gnocchi to the pan and toss to coat in the garlic, herbs, onion, and spices for a few seconds, then immediately pour in the Zoup! butternut squash soup, heavy cream, and water. Bring the mixture to a boil for about 3-4 minutes to cook the gnocchi, stirring occasionally.
• After the gnocchi is pillowy soft, add parmesan cheese, spinach, and black pepper. Stir to wilt the spinach and melt the cheese.
• To finish the dish, simply add back the Italian sausage, stir to combine, and adjust the seasonings to taste. Now, garnish with more parmesan cheese, and enjoy!
• Store leftovers in an airtight container in the fridge for up to 4-5 days.