Preheat oven to 375°F.

To a large oven-safe skillet over medium heat, add Italian sausage. Cook, breaking it up with a spoon, until browned and caramelized, about 6–8 minutes.

Add diced shallot and chopped sun-dried tomatoes. Stir and cook for about 2 minutes, until the shallots are softened.

Add minced garlic and cook for 1 more minute, stirring constantly to prevent burning.

Add tomato paste, oregano, smoked paprika, garlic powder, red pepper flakes, kosher salt, and black pepper. Stir everything together and let cook for 1–2 minutes to deepen the flavor.

Pour in a small splash of chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Then add the remaining chicken broth and heavy whipping cream. Stir to fully combine.

Add uncooked gnocchi and halved cherry tomatoes. Stir to coat everything evenly in the sauce. Reduce heat to low and simmer for 3–4 minutes to begin softening the gnocchi and thicken the sauce slightly.

Stir in the freshly grated parmesan cheese until fully melted and incorporated.

Add the fresh spinach and gently fold it into the hot mixture. Press it down slightly to help it wilt.

Remove the skillet from heat. Sprinkle shredded mozzarella cheese evenly over the top.

Transfer the skillet to the oven and bake for 15–20 minutes, or until the cheese is melted and golden brown and the sauce is bubbling.

Let the dish rest for 5 minutes before serving. Garnish with chopped parsley and enjoy warm.