A cozy skillet dish combining tender gnocchi, savory sausage, earthy mushrooms, and a creamy sauce.
# What You Need:
→ Meats
01 - 12 oz Italian sausage, 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 thyme
→ 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 Steps:
01 - Heat 1 tbsp 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 sausage and set aside.
02 - In the same skillet, add remaining 1 tbsp olive oil. Sauté onions until softened, about 2 minutes, then add mushrooms. Cook, stirring occasionally, until golden and moisture has evaporated, approximately 5 minutes.
03 - Stir in garlic and thyme and cook for 1 minute until fragrant.
04 - Add gnocchi to the skillet and allow to toast slightly, cooking for 2 to 3 minutes.
05 - Pour in chicken broth and heavy cream, scraping any browned bits from the pan. Return cooked sausage to skillet and bring to a gentle simmer.
06 - Fold in baby spinach and half of the Parmesan cheese. Season with salt and pepper to taste.
07 - Simmer uncovered for 5 to 7 minutes, stirring occasionally, until sauce thickens and gnocchi are tender.
08 - Sprinkle remaining Parmesan on top and serve immediately while hot.
