# What You'll Need:
→ Meats
01 - 12 oz Italian sausage, casings removed
→ Vegetables & Aromatics
02 - 8 oz cremini or button mushrooms, sliced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 cups baby spinach, roughly chopped
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried
→ Gnocchi
07 - 1 lb potato gnocchi
→ Dairy & Liquids
08 - 1/2 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1/2 cup grated Parmesan cheese
11 - 2 tablespoons olive oil
12 - Salt and freshly ground black pepper, to taste
# Step-by-Step Directions:
01 - Heat 1 tablespoon olive oil in a large oven-proof skillet over medium heat. Add sausage, breaking into pieces, and cook until browned and fully cooked. Remove and set aside.
02 - Add remaining 1 tablespoon olive oil to the skillet. Sauté onions for 2 minutes until softened, then add mushrooms. Cook until mushrooms are golden and moisture evaporates, about 5 minutes.
03 - Stir in garlic and thyme, cooking for 1 minute until fragrant.
04 - Incorporate gnocchi into the skillet and toast for 2 to 3 minutes.
05 - Pour chicken broth and cream into the skillet, scraping browned bits from the bottom. Return sausage to skillet and bring to a gentle simmer.
06 - Fold in spinach and half of the Parmesan cheese. Season with salt and black pepper to taste.
07 - Simmer uncovered for 5 to 7 minutes, stirring occasionally until sauce thickens and gnocchi are tender.
08 - Sprinkle remaining Parmesan over the skillet and serve immediately.
