1.     Prepare the gnocchi according to package directions, ensuring that your cooking water is nice and salty (like the sea). Drain the gnocchi and set aside.

2.     Meanwhile, in a large skillet over medium heat add the olive oil and brown the sausage; cooking it for several minutes on one side without flipping so it gets nice and crispy. Transfer the coked sausage to a plate and drain most of the drippings from the pan (you can leave a little to help cook the onions)

3.     Add the remaining tablespoon of oil to the pan along with the onions. Season with salt and pepper. Cook the onions slowly, stirring frequently, allowing them to caramelize; about 25 minutes. NOTE: fully caramelized onions take more like 45 minutes to achieve, but for this recipe, we’ll be good with “mostly caramelized” onions. They’ll continue to cook down in the oven.

4.     Preheat your oven to 375 degrees F.

5.    Once the onions have cooked for 25 minutes, add the drained spinach and the garlic powder. Stir. Add the crushed tomatoes, cooked sausage, gnocchi, and the coconut milk. Stir and season with salt to taste. Transfer the mixture to a large baking dish and top with torn (or sliced) pieces of mozzarella and (if using) some roasted or sundried tomatoes. Bake on the center rack until bubbly and golden; about 25 minutes.