Baked Gnocchi with Sausage and Cheese

This is a family favorite!

1 lb. gnocchi, cooked al dente, drained
2 T. olive oil
2 cloves garlic, minced
1 lb. bulk Italian sausage
1 t. fennel seed
5 T. butter
5 T. flour
2 C. chicken broth
1 C. half and half
½ t. kosher salt
About ½ lb fresh spinach leaves (use a 9 oz. bag of spinach)
½ lb. Munster or Gouda cheese shredded

Place the cooked gnocchi in a baking dish (9 x 13” works well). In a large skillet, heat the olive oil and add the garlic and sausage. Saute until no longer pink; add fennel seed and cook another minute. Remove to a bowl; in same skillet, add butter and melt over medium heat. Stir in the flour; whisking until combined. Stir in the broth, half and half and salt. Cook another 2-3 minutes until thickened slightly. Stir in the spinach leaves and cook just until wilted. Add the cooked sausage to the sauce. Pour over the gnocchi, sprinkle on the cheese. Bake uncovered for 30 minutes in a preheated 375 oven. Serve at once. Serves 6-8.