Servings: 4

16 ounces Italian sausage 16 ounces Italian sausage
1/2 small onion chopped finely ½ small onion chopped finely
4 cloves garlic minced 4 cloves garlic minced
1/3 cup dry white wine (e.g. sauvignon blanc) ⅓ cup dry white wine (e.g. sauvignon blanc)
1 (14 fluid ounce) can diced tomatoes with juices 1 (14 fluid ounce) can diced tomatoes with juices
1 cup coconut milk 1 cup coconut milk
1 pound uncooked gluten free gnocchi 1 pound uncooked gluten free gnocchi
1/2 cup freshly grated parmesan cheese ½ cup freshly grated parmesan cheese
Handful fresh basil or spinach torn Handful fresh basil or spinach torn
Salt & pepper to taste Salt & pepper to taste

Sauté the sausage and onion in a skillet over medium-high heat for 7 to 10 minutes, or until the sausage and onions are lightly browned.
Add the garlic to the pan and sauté for about 30 seconds.
Add the wine and let it cook for about a minute.
Stir in the diced tomatoes, milk, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes.
Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately.