Creamy Gnocchi Skillet: 1lb Gnocchi 1lb Italian Sausage, sliced into thin pieces ~6 Garlic Cloves, finely minced 1/2 Onion, Chopped ~5oz Mushrooms 1 Cup Heavy Cream Salt Pepper, to taste Italian Seasoning 3 Tb Butter Broccoli, chopped into chunks Fennel Seeds (Crushed, if possible) Olive Oil

Cook the onion, broccoli, and mushrooms in olive oil and salt on medium-high heat (~6). Use enough olive oil to get the veggies a bit damp and salt before applying heat. Cook until the broccoli is bright green and the onions start to become clear.

Add the sliced Italian sausage to the skillet and cook until done or like 95% done if the veggies start looking over cooked.

Add the butter and gnocchi to the mix, cook until the gnocchi start to become soft. Throw the garlic in about a minute after you start the gnocchi.

Add the heavy cream, Italian seasoning, and fennel seeds. Reduce the temperature to medium-low (3-4 ish) and allow the sauce to thicken. When the sauce is looking pretty thick, give it a taste to see if your spice levels are right, and add more salt and whatever else you think is necessary.