Sear the Mushrooms: Heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of butter in a wide 12-inch heavy cast iron skillet or deep sauté pan over medium-high heat. Once hot and shimmering, add the sliced cremini and shiitake mushrooms in an even layer. Let them cook undisturbed for 4 to 5 minutes so their natural moisture evaporates and the undersides develop a deep golden-brown crust. Stir and continue cooking for another 2 to 3 minutes until tender and caramelized.

Bloom Aromatics & Deglaze Fond: Lower the heat to medium. Add the minced garlic and fresh thyme leaves to the skillet, stirring constantly for 45 to 60 seconds until fragrant. Pour in 1 cup of vegetable broth and 1 tablespoon of fresh lemon juice, scraping up all the savory browned mushroom fond stuck to the bottom of the pan with a wooden spoon.

Simmer the Gnocchi: Add the uncooked potato gnocchi directly into the bubbling broth in the skillet, gently pressing them into the liquid in a single layer. Bring to a gentle simmer, cover loosely with a lid or baking sheet, and cook for 4 to 5 minutes. The gnocchi will absorb the savory broth, plump up into pillowy bites, and release just enough starch to naturally body the sauce.

Emulsify Cream & Wilt Spinach: Uncover the skillet and reduce the heat to medium-low. Pour in 3/4 cup of heavy cream and gently stir in the fresh baby spinach. Simmer gently for 2 minutes, stirring occasionally, until the cream reduces slightly into a glossy coating and the spinach leaves are fully wilted.

Fold in Parmesan & Mount with Butter: Remove the skillet completely from the active heat source. Sprinkle in 1/2 cup of freshly grated Parmigiano-Reggiano and the remaining 1 tablespoon of cold butter. Stir gently in a swirling motion until the cheese and butter melt seamlessly into the sauce, creating a velvety, restaurant-grade emulsion that clings to every ridge of the gnocchi. Season with 1/2 tsp kosher salt and 1/4 tsp freshly cracked black pepper to taste.

Garnish & Serve Warm: Garnish with additional shaved parmesan ribbons and fresh thyme leaves. Serve immediately straight from the skillet alongside warm rustic bread or a crisp green salad.