Gnocchi with sausage and spinach

Ingredients

• 1 package (16 ounces) potato gnocchi
• 2 tablespoons olive oil
• 1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 cup white wine or chicken broth
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium chicken broth
• 3 cups fresh baby spinach
• 1/2 cup heavy whipping cream

• 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