1 package pre-made gnocchi
1 bag baby spinach leaves
1/2 lb Italian sausage (I bought Johnsonville sausage. This won't come as a surprise to many, but it's pretty difficult to find real food/quality sausage at the Commissary)
3 cloves garlic, minced
1/2 yellow onion, diced
2 tbsp butter
Bring a pot to a rolling boil and add gnocchi. Don't let the gnocchi return to a rolling boil, but let it simmer heavily until the gnocchi is floating - this doesn't take long. Add a little salt to the water. Drain the gnocchi, but reserve 1/4 cup of the liquid.
In a skillet, cook the onions until they're soft and then add the garlic and sausage. I cut the sausage into bite sized pieces to speed along the cooking. Cook it until it browned and add the spinach, salt, and pepper. Toss it frequently until the spinach starts to wilt . Add the gnocchi and the reserved cooking liquid and toss it with the spinach and sausage. Top with some Parmesan.