# What You'll Need:
→ Meats
01 - 12 oz Italian sausage (mild or spicy, casings removed)
→ Vegetables & Aromatics
02 - 8 oz cremini or button mushrooms, cleaned and sliced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 cups baby spinach, roughly chopped
06 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
→ Gnocchi
07 - 1 lb potato gnocchi (shelf-stable or refrigerated)
→ Dairy & Liquids
08 - ½ cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ½ cup grated Parmesan cheese
11 - 2 tbsp olive oil
12 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Heat 1 tablespoon olive oil in a large oven-proof skillet over medium heat. Add the sausage, breaking it up with a spatula, and cook until browned and fully cooked. Remove the sausage from the skillet and set aside.
02 - Add remaining olive oil to the skillet. Sauté the chopped onion for 2 minutes until softened, then add the sliced mushrooms. Cook, stirring occasionally, until mushrooms turn golden and their moisture evaporates, about 5 minutes.
03 - Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
04 - Add the gnocchi to the skillet, stirring occasionally, and allow it to toast lightly for 2 to 3 minutes.
05 - Pour in the chicken broth and heavy cream, scraping up any browned bits from the pan. Return the cooked sausage to the skillet and bring to a gentle simmer.
06 - Fold in baby spinach and half of the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
07 - Simmer uncovered for 5 to 7 minutes, stirring occasionally, until the sauce thickens and the gnocchi are tender.
08 - Sprinkle the remaining Parmesan over the skillet and serve immediately while hot.
