Ingredients

The following ingredients have 4 Servings
  • 1/2 medium onion
  • 2 1/2 cups mushrooms, white
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 28 ounces diced tomatoes, canned
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups baby spinach (finely sliced)
  • 16 ounces Gnocchi
  • 1/2 cup Parmesan cheese, shredded

Instruction

  • Dice onion and slice mushrooms. Chop or julienne spinach. Mince garlic.
  • Heat a large skillet with high sides (or stockpot) over medium heat. Add olive oil and saute onions and mushrooms until the onions begin to go translucent (4-5 minutes). Add garlic and saute for another 30 seconds.
  • Pour in diced tomatoes (including the juice) and add Italian seasonings, salt and pepper. Add the spinach leaves and carefully stir.
  • Once spinach is wilted, add uncooked gnocchi and stir together. Simmer for 3-4 minutes, until the gnocchi is cooked. Stir in Parmesan cheese and serve warm.