> 1 (16 oz) bag frozen potato gnocchi
> 1 (12 oz) pkg Nature's Promise® Basil Pesto Chicken Sausage
> 1 tbsp olive oil
> 1 (8 oz) pkg sliced white mushrooms
> 1 pint grape tomatoes
> 4 cups baby spinach
> 1/2 cup part-skim ricotta cheese
Bring a pot of salted water to a boil on high. Cook the gnocchi according to package directions and drain.
Thinly slice the sausage into bite-size rounds. In a 12-inch skillet, heat oil on medium-high. Add sausage and cook 3‒4 min., until browned, stirring occasionally. Add the mushrooms, tomatoes, salt, and pepper and cook 5‒6 min., until tomatoes have burst.
To skillet, add the spinach in batches, stirring in between, until spinach wilts. Add gnocchi and toss to combine. To serve, divide among bowls and dollop with ricotta.