Gnocchi with Chicken Sausage and Spinach

2 16 oz boxes potato gnocchi
4 chicken sausages, cut into bite-sized pieces
2 Tablespoons olive oil
2 shallots, diced
2-3 cloves garlic, minced
1 tablespoon corn starch
1/2 cup white wine
14 oz low sodium chicken broth
2-3 large handfuls spinach
dash of heavy cream (optional)
grated parmesan cheese

Cook the gnocchi according to package directions.

Heat the olive oil into a large skillet over medium heat. Add the shallots into the pan and saute until tender. Add in the garlic and saute for 1 minute or until lightly golden. Add in the chicken sausage and cook until heated through. Add the corn starch to the pan and stir to combine

Pour the wine into the pan and stir to deglaze, scraping the brown bits off the bottom as you stir. Let simmer and reduce by about half.

Pour the chicken broth into the pan and simmer until the broth is thickened and reduced to about half. Add the spinach into the pan and simmer until wilted. Remove from heat and add a splash of heavy cream, stirring well. Combine with the cooked gnocchi. Sprinkle with grated parmesan cheese and mix together. Serve.

Source: Laura's Recipe Collection Original

Laura's Recipe Collection