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