• Peel, then finely chop shallot.
• Roughly chop spinach.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Stir together cream, cream cheese, Cream Sauce Spice Blend and half the Parmesan in a medium bowl. Add 1/2 cup (1 cup) warm water. Season with pepper, then whisk to combine. Set aside.

• Heat a large non-stick pan over medium heat.
• When the pan is hot, add 1 tbsp butter, then gnocchi and 2 tbsp water. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook until softened, 3-4 min.
• When gnocchi is soft, uncover and cook, stirring occasionally, until golden-brown all over, 3-4 min.
• Transfer to a plate, then cover to keep warm.

• Return the pan to medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage, zucchini and peas. Cook, breaking up sausage and stirring often for 3-4 min, then add shallots.
• Continue to cook until veggies have softened and sausage is cooked through, 2-3 min.**
• Season with salt and pepper.

• Add sauce mixture and spinach to the pan with sausage and veggies. Cook, stirring occasionally, until sauce thickens slightly, 1-3 min.
• Season with salt and pepper.

• Add gnocchi to the pan with sauce, then toss to coat.
• Divide gnocchi between bowls.
• Sprinkle remaining Parmesan over top.
• Sprinkle with chili flakes, if desired.

If you've opted to add sausage, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage, zucchini and peas. Cook, breaking up sausage and stirring often for 3-4 min, then add shallots. Continue to cook until veggies have softened and sausage is cooked through, 2-3 min.** Follow the rest of the recipe as written.