Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 3–5 minutes per side, or until nicely browned. Transfer to a plate and set aside.

Add the remaining tablespoon of olive oil to the same skillet. Add the shallot, garlic, and 1/2 teaspoon salt. Cook for 3–4 minutes, stirring frequently, until the shallot is tender and fragrant.

Stir in the Italian seasoning and tomato paste. Cook for about 1 minute, stirring constantly, until the tomato paste becomes slightly darker and aromatic.

Slowly pour in the chicken broth, stirring to loosen any flavorful browned bits from the bottom of the skillet. Add the heavy cream and remaining 1/2 teaspoon salt.

Stir in the gnocchi and bring the sauce to a gentle simmer. Cook for 3–5 minutes, stirring occasionally, until the gnocchi is tender and the sauce begins to thicken.

Return the chicken sausage to the skillet and add the spinach. Cook for another 1–2 minutes, until the spinach wilts and the sausage is heated through.

Stir in the Parmesan until melted. For an extra-saucy One Pan Creamy Tomato Gnocchi with Chicken Sausage, add a splash of chicken broth until the sauce reaches your preferred consistency.

Remove from the heat and finish with fresh basil and additional Parmesan. Serve warm.