3/4 lb ground sweet Italian sausage

1 shallot, chopped

3 cloves garlic, minced or pressed

1 1/2 tsp Italian seasoning

1 (15 oz) can Italian-style diced or petite diced tomatoes

1 cup half & half

12 oz gluten-free gnocchi (or regular, see notes)

4 cups baby spinach, roughly chopped

1 cup shredded mozzarella cheese

1/4–1/2 cup chicken broth, optional

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Heat a large 12-inch skillet over medium-high heat. Add sausage and shallot, cooking until sausage is browned.
Stir in garlic and Italian seasoning, cooking 1–2 minutes until fragrant.
Add diced tomatoes, half & half, and gnocchi. Bring to a simmer, then reduce heat to medium. Simmer 7–8 minutes until gnocchi are nearly tender, stirring occasionally.
Stir in spinach and cook until wilted, about 1–2 minutes. Add chicken broth if sauce is too thick.
Remove from heat, stir in mozzarella until creamy and melted.
Serve hot, while cheese is still gooey.

Use spicy Italian sausage for extra heat.

Substitute mozzarella with provolone or fontina for variety.

Add mushrooms or zucchini along with spinach for more veggies.

Regular gnocchi can be used, adjusting liquid slightly.

Not suitable for freezing as cream sauce and gnocchi don’t reheat well after thawing.