Set the oven to 400°F. Place a large oven-safe skillet over medium heat and add the olive oil.

Add the diced onion and red bell pepper. Cook 4 to 5 minutes until softened.

Stir in the sliced andouille chicken sausage and cook 3 to 4 minutes until lightly browned. Then add in the minced garlic and chopped sun-dried tomatoes, cook 30 to 60 seconds until fragrant.

Lower the heat to medium-low. Pour in the chicken broth and heavy cream, then sprinkle in the Cajun seasoning. Stir to combine.

Add the gnocchi and simmer 2 to 3 minutes, stirring, until the sauce starts to thicken and the gnocchi begin to soften.

Remove from the heat, cover the skillet tightly with aluminum foil, and bake for 20 minutes.

Remove the foil, fold in the spinach, and sprinkle the mozzarella over the top. Return to the oven for about 5 minutes, until the cheese is melted and the edges are bubbly. Optional: Broil 1 to 2 minutes until the cheese is lightly browned, watching closely so it doesn’t burn.

Let the skillet rest a few minutes so the sauce settles, then spoon into bowls.