Savory skillet dish featuring gnocchi, mushrooms, and sausage in a creamy, herb-infused sauce.
# What You'll Need:
→ Meats
01 - 12 oz mild or spicy 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 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
# How To Make It:
01 - Heat 1 tablespoon olive oil in a large oven-proof skillet over medium heat. Add sausage, breaking it apart with a spatula, and cook until browned and fully cooked. Remove sausage from skillet and set aside.
02 - Add remaining olive oil to the skillet. Sauté onions for 2 minutes until softened, then add mushrooms. Cook, stirring occasionally, until mushrooms are golden and moisture evaporates, about 5 minutes.
03 - Stir in minced garlic and thyme leaves, cooking for 1 minute until aromatic.
04 - Add gnocchi to the skillet, stirring and allowing them to toast lightly for 2 to 3 minutes.
05 - Pour in chicken broth and heavy cream, scraping up any browned bits from the skillet bottom. Return cooked sausage to skillet and bring mixture to a gentle simmer.
06 - Fold in baby spinach and half of the grated Parmesan cheese. Season with salt and freshly ground black pepper.
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.
