Step 1

Heat oil in a large pan over a medium heat. Add the sausages and cook through, turning every now and then (approx. 8 minutes).

Step 2

Remove sausages from the pan and set aside, leave any fat or juices in the pan.

Step 3

Reduce the heat to medium low and add paprika, onion and capsicum. Cook until softened, about 10 minutes.

Step 4

Add the tomatoes and bay leaves and stir through the onion mixture.

Step 5

Add the gnocchi to the pan, toss through the vegetables to coat.

Step 6

Slice the sausages into thirds, return them to the pan with the gnocchi.

Step 7

Add the chicken stock, bring to a simmer and continue cooking for 4-5 minutes until the gnocchi is plump. At this point the sauce will still be soupy.

Step 8

Add spinach, stir through sour cream and parmesan to thicken.

Step 9

Serve with extra grated parmesan and a grind of black pepper.