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Cook the gnocchi according to package directions. Editor's Tip: If you're using fresh or frozen gnocchi, keep a close eye on the timing—they cook quickly! When they float to the top of the boiling water, they are just about ready.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat and cook the sausage and shallots until the sausage is browned and the shallots are tender. Add the garlic and cook for one minute longer.
Stir in the wine or broth. Bring to a boil, and then cook until the liquid is reduced by half, three to four minutes.
In a small bowl, mix the cornstarch and broth until smooth, then stir into the sausage mixture. Return to a boil, stirring constantly. Cook and stir until the mixture thickens, one to two minutes.
Add the spinach and cream; cook and stir until the spinach is wilted.
Drain the gnocchi and add it to the pan, heating it through. To finish, sprinkle with Parmesan cheese and red pepper flakes if desired.