Creamy Mushroom & Spinach Gnocchi

Bring a large pot of salted water to a boil for the gnocchi.

While waiting for the water to boil, clean and slice 8 ounces of mushrooms, mince 3 cloves of garlic, and finely dice 1 shallot.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.

Add the diced shallot to the mushrooms and cook for 2 minutes until softened.

Add the minced garlic and 1/2 teaspoon dried thyme to the skillet and cook for 1 minute until fragrant.

Pour in 1/2 cup of vegetable broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Reduce heat to medium-low and add 3/4 cup heavy cream. Simmer gently for 3-4 minutes until slightly thickened.

Meanwhile, cook the gnocchi according to package instructions (usually 2-3 minutes or until they float to the surface). Drain when done.

Add 2 tablespoons of butter to the mushroom sauce and stir until melted.

Gradually add 4 cups of baby spinach to the sauce, stirring until wilted, about 2 minutes.

Add the cooked gnocchi to the skillet and gently toss to coat in the sauce.

Stir in 1/2 cup of grated Parmesan cheese until melted and creamy.

Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (adjust to taste).

Squeeze juice from 1/2 lemon over the dish and stir to incorporate.

Serve immediately, garnished with additional Parmesan cheese if desired.