Hearty skillet dish combining gnocchi, mushrooms, sausage, and a creamy fragrant sauce.
# What You 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 - 1/2 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1/2 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 cooked through. Remove sausage to a plate and set aside.
02 - Add the remaining tablespoon of olive oil to the skillet. Sauté chopped onions for 2 minutes until softened, then add sliced mushrooms. Cook, stirring occasionally, until mushrooms turn golden and their moisture evaporates, about 5 minutes.
03 - Stir in minced garlic and thyme leaves. Cook for 1 minute until fragrant.
04 - Add the gnocchi to the skillet and let it toast lightly for 2 to 3 minutes.
05 - Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom. Return the cooked sausage to the skillet and bring the mixture to a gentle simmer.
06 - Fold in baby spinach and half of the grated Parmesan cheese. Season with salt and pepper to taste.
07 - Allow the mixture to simmer uncovered for 5 to 7 minutes, stirring occasionally, until the sauce thickens and the gnocchi become tender.
08 - Sprinkle remaining Parmesan over the top and serve immediately while hot.
