Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gluten-free gnocchi and cook according to the package instructions. Save a cup of the starchy cooking water to thin out the sauce later, if needed. Drain and set aside.

Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the hot Italian sausage, breaking it up into small pieces with a spoon. Cook until browned and nearly cooked through, about 6-8 minutes.

Sauté Shallots and Garlic: In the same skillet, add the sliced shallots and minced garlic and cook for an additional 2-3 minute until shallots are translucent and garlic is fragrant.

Combine Sauce, Balsamic, and Sausage: Pour the spicy vodka pasta sauce and 2 teaspoons of balsamic vinegar into the skillet. Stir in the oregano, then carefully taste and add additional salt as needed (it will vary depending on how salty your sausage and sauce were). Bring up to a boil and then immediately reduce to simmer. Let it simmer for 2-3 minutes.

Add Cashew Cream or Coconut Milk: Stir in the 1/2 cup of cashew cream or coconut milk. Simmer the sauce for another 5-7 minutes, allowing it to thicken slightly and the flavors to meld. If the sauce is too thick at this point, add in some of the reserved gnocchi cooking water to loosen it up.

Add Spinach: Stir in the baby spinach and cook until wilted, about 1-2 minutes.

Combine with Gnocchi: Add the cooked gnocchi to the sauce, gently stirring to coat the gnocchi evenly with the sauce.

Finish with Fresh Basil: Stir in the fresh basil, taste, and adjust seasoning with salt and pepper if needed.

Serve: Serve the spicy sausage gnocchi hot, garnished with additional fresh basil if desired.