# Ingredient List:
→ 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 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
→ 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 tablespoons olive oil
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat 1 tablespoon olive oil in a large oven-proof skillet over medium heat. Add the sausage, breaking it apart, and cook until browned and fully cooked. Remove from skillet and set aside.
02 - Add remaining olive oil to the skillet. Sauté onions for 2 minutes until softened, then add mushrooms. Cook for 5 minutes, stirring occasionally, until mushrooms turn golden and moisture evaporates.
03 - Add minced garlic and thyme leaves to the skillet and cook for 1 minute until fragrant.
04 - Stir in the gnocchi, allowing it to toast slightly for 2 to 3 minutes.
05 - Pour in chicken broth and heavy cream, scraping up browned bits from the skillet bottom. Return sausage to the skillet and bring the mixture to a gentle simmer.
06 - Fold in baby spinach and half of the grated Parmesan. Season with salt and freshly ground black pepper.
07 - Simmer uncovered for 5 to 7 minutes, stirring occasionally, until the sauce thickens and gnocchi are tender.
08 - Sprinkle remaining Parmesan over the top and serve immediately while hot.
