Italian Gnocchi Soup

My family loves gnocchi, so I’m always looking for new ways to serve them. Not only did my family love this recipe, but it was also relatively easy and quick, which is always good. (Gnocchi are small, thick, and soft dough dumplings made from potatoes, with semolina, ordinary wheat flour, egg, cheese, breadcrumbs, cornmeal, and/or similar ingredients.)

1 pound ground Italian sausage

4-6 cups chicken broth

2 14.5 ounce can diced tomatoes, undrained

2 cups water

1 16 ounce package gnocchi (not frozen)

6 ounces fresh baby spinach leaves, large stems removed

½ teaspoon freshly ground black pepper

½ cup freshly grated parmesan cheese

In a large Dutch oven, add sausage and cook over medium-high heat until browned, breaking into small pieces. Drain fat. Add chicken broth, tomatoes, and water, and bring to a boil. Add gnocchi. Return to boil; reduce heat to medium-low. Simmer 2-4 minutes until gnocchi float to top.

Add baby spinach, stirring until spinach is wilted. Stir in pepper.

Ladle into bowls and top each serving with 1 tablespoon cheese.