Gnocchi with Sausage and Spinach

Monday December 24

This was a Shaffer day to cook, and Becky started it out with a hearty sausage and cheese strata, perfect for the hungry hordes.

Dinner was also a winner, inspired by a recent recipe in Real Simple. Becky just multiplied it a bazillion times.
Set 1 pound package of gnocchi to boiling. In skillet, saute 1 small onion, ca. 1 lb Italian fennel sausage, removed from casing; crumble and brown. Add a chopped clove of garlic, ca. 5 oz baby spinach, salt, and pepper, and cook until spinach wilts, ca. 3 mins. Drain gnocchi, reserving 1/4 cup water, and toss in skillet, with 3/4 cup grated parmesan and water if necessary. Serve with more parmesan at table.
Even children will eat this, though they will put the pitiful shreds of spinach to one side on their plates so that no green vegetable matter will touch their delicate palates (where, as is well known, it will explode).