I like to prep my ingredients before cooking this recipe, but feel free to do this prep as you go. So before I start cooking, I dice my shallots, mince my garlic, cut my chicken sausage into ½" pieces, chop my spinach, and cut my sun dried tomatoes.
On medium heat, cook the chicken sausage until golden brown on both sides. Remove the sausage from the pan.
I like to combine the Calabrian Chile with the butter to create what I call "Bomba Butter" but feel free to keep these separate and add these into the pan.
On medium heat still, saute the shallots and garlic until fragrant.
Once fragrant, add the sun-dried tomatoes and cook for an additional 30 seconds to 1 minute.
Now, add the broth and the cream and let this cook down for about another minute.
Add the gnocchi in, drop the heat to medium low, cover the pan, and let this cook for 3-5 minutes.
Once fully cooked, add back in your sausage and toss in the spinach.
Top with parmesan and parsley and enjoy!
