Steps

1. 1

   Heat the oil in a large pot over high heat. Brown the sausage meat, breaking it up as you go. Remove it with a slotted spoon, leaving the fat behind.

2. 2

   Lower the heat to medium-high. Cook the onion and garlic for 2 minutes, then add the carrot, celery, Italian herb mix, and chilli flakes and cook for another 2 minutes.

3. 3

   Add the wine and reduce until mostly evaporated.

4. 4

   Stir in the flour, then pour in half the stock. Mix until it becomes cloudy from the flour dissolving, then add the remaining stock, the reserved sausage, salt, and pepper.

5. 5

   Simmer for 5 minutes. Add the cream and simmer for another 5 minutes, stirring once in a while.

6. 6

   Add the parmesan and gnocchi. Simmer for the time stated on the gnocchi packet, usually 2 minutes.

7. 7

   Stir in the spinach until wilted, about 30 seconds.

8. 8

   Serve garnished with extra parmesan and hot crusty bread for dunking.