1-First Step: Build the flavor base: Set a large skillet or deep sauté pan over medium heat and add 2 tablespoons olive oil. Once the oil shimmers, add the 2 cups sliced mushrooms and the 1 small yellow onion, chopped. Cook for about 5 to 6 minutes, stirring now and then, until the onion softens and the mushrooms release their moisture. Add the 3 cloves garlic, minced, and cook for 30 seconds more, just until fragrant.

2-Second Step: Make the roux: Drop in the 4 tablespoons butter and let it melt completely. Sprinkle in the 1/4 cup white flour and stir constantly for 1 to 2 minutes. The mixture should look thick and a little sandy. This step matters because it gives the sauce body, so do not rush it.

3-Third Step: Add the liquid: Slowly pour in the 2 cups milk and 1 1/4 cups chicken broth while whisking or stirring the whole time. This helps keep the sauce smooth. Bring the mixture to a gentle simmer over medium to medium-low heat. The sauce should begin to thicken within a few minutes and look glossy and creamy.

4-Fourth Step: Season the sauce: Add salt and pepper to taste, and if you like a little heat, stir in the 1/4 teaspoon chili flakes. Let the sauce simmer for 2 to 3 minutes, stirring often. If it gets too thick, add a splash more broth or milk. If it looks too thin, let it cook a little longer before adding the gnocchi.

5-Fifth Step: Cook the gnocchi in the sauce: Stir in the 16 ounce package gnocchi and keep the heat at a gentle simmer. Since gnocchi is tender, it usually cooks quickly in the sauce, often in about 4 to 5 minutes. Stir every so often so the gnocchi does not stick to the bottom. You will notice the sauce getting thicker and silkier as the gnocchi cooks.

6-Sixth Step: Add the shrimp: Add the 340 gram package frozen uncooked shrimp, peeled and deveined directly into the pan. Stir them into the hot sauce so they are coated well. Cover the pan loosely if needed and cook for about 3 to 5 minutes, depending on shrimp size, until the shrimp turn pink and opaque. Do not overcook them, or they can get rubbery.

7-Seventh Step: Fold in the spinach and cheese: Once the shrimp are cooked through, add the 2 cups spinach and stir until it wilts, which usually takes less than 1 minute. Then add the 1/2 cup parmesan cheese and stir until melted and creamy. Taste the sauce again and add a little more salt and pepper if needed.

8-Final Step: Finish and serve: Spoon the gnocchi, shrimp, and sauce into bowls. Top with fresh parsley and more parmesan for serving. Serve right away while it is hot and creamy. This dish pairs well with a simple green salad or crusty bread, but it is hearty enough to stand alone.