1-First Step: Prep everything before turning on the heat Start by gathering all ingredients and chopping the onion, mincing the garlic, and slicing the mushrooms if they are not already sliced. Since this recipe moves fast once the skillet is hot, having everything ready makes the process smoother. Preheat your oven to 425°F so it is ready when the skillet mixture is assembled. Set out a large oven-safe skillet, a whisk, and a bowl for removing the shrimp and vegetables later. If your shrimp are frozen, make sure they are thawed enough to cook evenly. Pat them dry if needed so they sear nicely instead of steaming in the pan.

2-Second Step: Cook the mushrooms, onion, garlic, and shrimp Heat 2 tablespoons olive oil in the large oven-safe skillet over medium-high heat. Add the 2 cups sliced mushrooms and 1 small chopped yellow onion. Cook for about 5 minutes, stirring now and then, until the onion looks translucent and the mushrooms are lightly browned. Next, add the 3 cloves minced garlic, 1/4 teaspoon chili flakes if you are using them, and the 340-gram package of frozen uncooked white shrimp. Stir everything for about 2 minutes. The shrimp should start turning pink and look nearly cooked, but they do not need to be fully done yet because they will finish in the oven and sauce later. Remove the shrimp mixture to a bowl and wipe the skillet clean. That little reset helps the sauce stay smooth and clean-tasting.

3-Third Step: Build the creamy sauce Lower the heat and melt 4 tablespoons butter in the same skillet. Once melted, whisk in 1/4 cup white flour until the mixture is smooth. Cook it for 1 to 2 minutes so the flour taste cooks out. This creates the base that thickens the sauce later. Slowly whisk in 2 cups milk and 1 1/4 cups chicken broth. Add them gradually and keep whisking so the sauce stays lump-free. After a few minutes, the mixture should thicken nicely, usually in about 5 minutes. Once the sauce looks creamy and smooth, stir in half of the 1/2 cup Parmesan cheese.

4-Fourth Step: Add the gnocchi, spinach, and shrimp mixture Add the 16-ounce package of gnocchi directly into the skillet. Then return the mushroom and shrimp mixture to the pan and add the 2 cups spinach. Stir gently so everything gets coated in the sauce. The spinach will wilt quickly, and the gnocchi will start soaking up the creamy mixture right away. Try not to stir too aggressively, since gnocchi can break apart if you move them around too much. You want the shrimp, vegetables, and gnocchi evenly distributed before baking. This is what gives the final dish its rich, cozy texture.

5-Fifth Step: Bake until bubbly and thick Top the skillet with the remaining Parmesan cheese. Place it on the top rack of the oven and bake at 425°F for about 15 minutes. The sauce should become bubbly and thicker, and the gnocchi will finish cooking in the oven. If you want a little more color on top, broil for 1 to 2 minutes at the end. Keep a close eye on it so the cheese does not burn. Broiling is optional, but it gives the dish a nice golden finish.

6-Final Step: Finish and serve hot Take the skillet out of the oven and season with more salt and pepper if needed. Sprinkle on the fresh parsley, a few extra chili flakes if you like heat, and more Parmesan cheese for serving. Serve the dish hot while the sauce is creamy and the gnocchi are soft.