Cook gnocchi according to package directions.

Meanwhile, in the Dutch oven, heat 2 tbsp olive oil over medium-high heat; cook onion until half done. Add chicken sausage. Cook until sausage is browned and onion is cooked. Add 2 tsp garlic and cook for 1 minute.

Stir in 1 cup chicken broth. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.

In a small bowl, mix 1 tbsp cornstarch and 1/2 cup chicken broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add 3 cups spinach and 1/2 cup cream; cook and stir until spinach is wilted.

Drain gnocchi; add to pan and heat through. Sprinkle with 1/4 cup Parmesan cheese.