# What to Use:
→ 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 - 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 Prepare:
01 - Heat 1 tablespoon 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 cooked through. Remove sausage to a plate and set aside.
02 - In the same skillet, heat the remaining tablespoon olive oil. Sauté the onions for 2 minutes until softened, then add the mushrooms. Cook, stirring occasionally, until mushrooms are golden and their moisture has evaporated, about 5 minutes.
03 - Add garlic and thyme to the skillet, cooking for 1 minute until fragrant.
04 - Stir in the gnocchi, allowing it to toast slightly for 2 to 3 minutes.
05 - Pour in the chicken broth and heavy cream, scraping up any browned bits from the skillet bottom. Return the sausage to the skillet and bring to a gentle simmer.
06 - Fold in the baby spinach and half the 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 are tender.
08 - Sprinkle with remaining Parmesan cheese and serve immediately while hot.
