• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice onion. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Reserve 2 cups gnocchi cooking water, then drain. • In a medium bowl, combine cream sauce base, stock concentrate, and 1/2 cup reserved gnocchi cooking water (1 cup for 4 servings). TIP: If sauce seems too thick, stir in a splash of gnocchi cooking water.

• Heat a drizzle of oil in pan used for onion over mediumhigh heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add gnocchi to pan. Cook, undisturbed, until gnocchi is lightly browned on bottom, 1-2 minutes. Reduce heat to medium. • Add sauce mixture, caramelized onion, and half the Italian cheese blend. Cook, stirring occasionally, until sauce is thickened and cheese has melted, 2-4 minutes more. TIP: If sauce begins to thicken too quickly, add splashes of reserved gnocchi cooking water.

• Add spinach and 1 TBSP butter (2 TBSP for 4 servings) to pan with gnocchi; stir until butter has melted and spinach is wilted. Taste and season with salt and pepper. • Divide gnocchi between plates. Top with remaining Italian cheese blend and serve. Chicken Sausage is fully cooked when internal temperature reaches 165°.