1. Start by preparing the ingredients. Squeeze out the sausage meat out of the casings and shape it into small meatballs. Peel and chop the onion and garlic. Set aside. Wash the spinach leaves and let them drain.

2. Heat up a large Dutch oven with some olive oil. Add the gnocchi and fry them from all sides for a few minutes until slightly browned. Take out and set aside on a plate. Add more oil, if necessary, then add the chopped onion and garlic and sauté until soft and glossy. Add the Salsiccia meatballs and fry them from all sides until nicely browned – about 4-5 minutes. Next, add the tomato passata, Greek yogurt, chili flakes (start with less if you are sensitive to heat), and dried oregano. Season with salt and pepper. Let the sauce simmer for 5-6 minutes, then add the baby spinach and continue cooking, until the spinach has wilted. Add the gnocchi back in and let them warm up with the sauce for a few minutes. Season with more salt, pepper, and chili flakes to your liking and serve in bowls.