Savory Sausage, Veggie, And Gnocchi Soup

• 2 tablespoons olive oil
• 1 cup sliced shallots (from 3 medium shallots)
• 1 pound fresh cremini mushrooms, cut into quarters
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 20 ounces oz. mild or hot Italian turkey sausage, casings removed
• 3 cups pre-chopped fresh butternut squash
• 6 cups chicken stock
• 1 (12-oz.) pkg. refrigerated gnocchi (such as Rana)
• 1 (6-oz.) pkg. baby spinach
• 2 tablespoons grated Parmesan cheese (optional)

1. Heat olive oil in a large Dutch oven over medium-high. Add shallots and mushrooms. Season with salt and pepper, and cook, stirring often, until mixture is tender and slightly browned, 6 to 8 minutes. Using a slotted spoon, transfer mixture to a plate. Add sausage to Dutch oven, and cook, stirring often to break up sausage, until sausage is cooked through, about 6 minutes.
2. Stir in butternut squash and chicken stock, scraping to loosen browned bits from bottom of Dutch oven. Return mushrooms and shallots to Dutch oven, and let mixture come to a boil. Boil until squash is tender, about 5 minutes, skimming fat as needed. Stir in gnocchi, and cook until gnocchi floats to surface, 5 to 6 minutes. Add spinach, and cook, stirring constantly, until wilted, about 1 minute.
3. Serve in shallow bowls with a sprinkle of Parmesan cheese, if desired.

olive oil, shallots, cremini mushrooms, kosher salt, black pepper, sausage, fresh butternut squash, chicken stock, baby spinach, parmesan cheese

Taken from www.myrecipes.com/recipe/savory-sausage-veggie-gnocchi-soup (may not work)