A comforting skillet meal with sausage, mushrooms, creamy sauce, and tender gnocchi perfect for cozy evenings.
# 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
# How to Make It:
01 - Heat 1 tablespoon olive oil in a large oven-proof skillet over medium heat. Add the sausage, break it apart with a spatula, and cook until browned and cooked through. Remove from skillet and set aside.
02 - Add the remaining tablespoon of olive oil to the skillet. Cook the chopped onions for 2 minutes until softened, then add the mushrooms. Continue cooking, stirring occasionally, until mushrooms turn golden and their moisture evaporates, about 5 minutes.
03 - Stir in minced garlic and thyme leaves, cooking for 1 minute until aromatic.
04 - Add the potato gnocchi to the skillet and cook for 2 to 3 minutes, allowing them to toast slightly.
05 - Pour in the chicken broth and heavy cream, scraping the skillet's bottom to release browned bits. Return the cooked sausage to the pan and bring the mixture to a gentle simmer.
06 - Fold in the baby spinach and half of the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
07 - Simmer uncovered for 5 to 7 minutes, stirring occasionally, until the sauce thickens and the gnocchi become tender.
08 - Sprinkle the remaining Parmesan cheese over the dish and serve while hot.
