Comforting skillet meal with gnocchi, mushrooms, sausage, and creamy sauce for cozy dining.
# 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:
01 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the sausage, breaking it apart with a spatula. Cook until browned and fully cooked through, then transfer to a plate and set aside.
02 - Add the remaining tablespoon of olive oil to the skillet. Sauté the onions for 2 minutes until softened, then stir in the mushrooms. Cook, stirring occasionally, until mushrooms turn golden and their moisture evaporates, about 5 minutes.
03 - Mix in garlic and thyme leaves, cooking for 1 minute until fragrant.
04 - Stir in the gnocchi and allow it to toast lightly for 2 to 3 minutes.
05 - Pour in chicken broth and heavy cream, scraping the skillet 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 Parmesan cheese. Season with salt and 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 immediately while hot.
