Makes 4 servings.

1 package (16 ounces) gnocchi
2 tablespoons olive oil
1 package (12 ounces) Italian sausage links, halved and sliced
2 shallots, finely chopped
2 garlic cloves, minced (or 3 stalks Red Dog green garlic)
1 cup white wine or chicken broth
1 tablespoon cornstarch
1/2 cup reduced-sodium chicken broth
1/2 lb. (about 2/3 of your bag) Red Dog spinach (more or less to taste)
1/2 cup heavy whipping cream
1/4 cup shredded Parmesan cheese
Crushed red pepper flakes, optional

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 and if desired, red pepper flakes.