This gnocchi dish is great because it’s packed with veggies, including mushrooms, spinach, and tomatoes. It makes for a nice weeknight dinner, either as a vegetarian main or alongside grilled chicken.
Ingredients (serves 6)
1/2 medium onion
2 1/2 cups mushrooms, white sliced
3 cloves garlic
2 tablespoon oil
28 ounce diced tomatoes, canned
1 tablespoon Italian Seasoning
1 teaspoon salt
2 cup spinach
16 ounce Gnocchi
1/2 cup Parmesan cheese, grated
Dice onion and slice mushrooms (if not pre-sliced). 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 and salt. Add 2 cups of spinach and carefully stir.
Once spinach wilts, add uncooked gnocchi and sliced chicken sausage. Stir together. Simmer for 3-4 minutes, until the gnocchi is cooked.
Stir in Parmesan cheese and serve warm.
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