In a large bowl, combine mashed potatoes, eggs and flour. Season with salt. Using your hands, mix and knead dough, adding more flour as needed, until dough just forms but is still a little sticky.

Generously sprinkle work surface with flour. Cut the dough into 4 parts. Roll out one piece into a 1"-wide rope, cutting in half if needed. Slice each rope into 1/2" squares. Repeat with remaining dough.

Bring a large pot of salted water to a boil over high. In batches, add gnocchi to pot. Cook until gnocchi float, stirring constantly, 30 seconds to 1 minute. Using a slotted spoon, transfer cooked gnocchi to a bowl.

Meanwhile, in a 12" skillet, heat oil over medium-high. Add sausage links and cook until browned on all sides, 5 to 7 minutes. Remove from skillet and cut into 1/4" slices.

To skillet, add spinach in batches, stirring in between, until spinach wilts. Add butter and melt. Add drained gnocchi, sausage slices and Parmesan to skillet and toss to combine. Season with salt and pepper. Serve immediately.

Source: Hannaford fresh Magazine, December 2024