Ingredients
1 package (16 ounces) potato gnocchi2 tablespoons olive oil1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced2 shallots, finely chopped2 garlic cloves, minced1 cup white wine or chicken broth1 tablespoon cornstarch1/2 cup reduced-sodium chicken broth3 cups fresh baby spinach1/2 cup heavy whipping cream1/4 cup shredded Parmesan cheese
Preparation
Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer.
Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted.
Drain gnocchi; add to pan and heat through. Sprinkle with cheese.
