2 TBSP olive oil
1 large onion, sliced thin
2 hot italian sausage, casing removed
Salt and pepper
12 oz baby spinach
1 package gnocchi
4 oz fresh mozzeralla, sliced thin
Heat 1 TBSP oil in a 12 inch skillet over medium heat. Add onion, cook until brown 8-10 minutes. Reduce to low and cook until very tender, about 10 minutes. Add sausage, garlic and pepper, breaking up the sausage with a spoon. Add water TBSP by TBSP if pan starts to dry out.
Cook gnocchi according to package.
Add gnocchi and spinach to the sausage and cook for about 5 minutes until spinach is wilted. Add mozzarella and stir to combine.
Serve topped with a little Aleppo pepper.