Italian Sausage Sheet-Pan Gnocchi Dinner

0 Arrange the oven rack to the middle position. Heat the oven to 425 degrees (220C).
5 Stir together the garlic, 2 tablespoons of the olive oil and the balsamic vinegar in a small bowl and set aside.
1 In a large bowl, combine the gnocchi and tomatoes with the remaining 2 tablespoons of the olive oil, shallot, oregano, salt, and red pepper. Transfer to a large (17x13x1) rimmed baking sheet in one layer. Alternatively, you can toss the mixture right on the baking sheet to save time on clean-up.
2 Nestle the sausage links into the tomato mixture. Use the tip of a small, sharp knife (or use a fork or skewer) to poke 4-5 holes in each sausage — this step will keep them from bursting in the oven, and allows the fat and juices to drip out onto the pan.
3 Bake the gnocchi for 15 minutes. Flip the sausages over with a pair of tongs, and stir the gnocchi and tomatoes around gently. Continue baking for approximately 15 more minutes, until the sausages are nicely browned, the tomatoes are burst and juicy, and the shallots are caramelized.
4 Remove the sheet pan from the oven. Pour the reserved balsamic mixture over the hot gnocchi and sausage. Scatter the spinach leaves over the top, using tongs to gently stir them in until the leaves are slightly wilted. Sprinkle the cheese over the top and serve.