1 shallot, chopped
3 cloves garlic, pressed or minced
1-1/2 teaspoons Italian seasoning
15oz can Italian-style diced or petite diced tomatoes (see notes)
1 cup half & half
12oz package gluten free gnocchi (see notes)
4 cups lightly packed baby spinach, roughly chopped
1 cup shredded mozzarella cheese
1/4 - 1/2 cup chicken broth (optional)
Heat a large, 12” skillet over medium-high heat then add Italian sausage and shallots and brown. Add garlic and Italian seasoning then saute for 1-2 minutes or until garlic is very fragrant. Add canned tomatoes, half & half, and gluten free gnocchi then bring mixture to a simmer. Turn heat down to medium then continue simmering until gnocchi are nearly tender, 7-8 minutes, stirring occasionally. Add baby spinach then stir to combine and continue cooking until spinach is wilted and gnocchi are tender, 1-2 minutes, adding splashes of chicken broth if necessary if sauce gets too thick. Remove skillet from heat then sprinkle in mozzarella cheese and stir to combine. Serve immediately.