Name: Potato Gnocchi with Mushroom Ragu & Sautéed Spinach
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ cup almonds, sliced; 3 (142 g) pkg baby spinach; 1.02 kg cremini mushrooms; 6 cloves garlic; ¾ small bunch Italian (flat-leaf) parsley; 85 g Parmesan cheese; 3 (454 g) pkgs potato gnocchi; 3 shallots; 3 (213 ml) cans tomato sauce; basil, dried; black pepper; extra virgin olive oil; oregano, dried; salt

Potato Gnocchi with Mushroom Ragu & Sautéed SpinachPotato Gnocchi with Mushroom Ragu & Sautéed Spinach — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

¾ cup almonds, sliced

3 (142 g) pkg baby spinach

1.02 kg cremini mushrooms

6 cloves garlic

¾ small bunch Italian (flat-leaf) parsley

85 g Parmesan cheese

3 (454 g) pkgs potato gnocchi

3 shallots

3 (213 ml) cans tomato sauce

basil, dried

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Fill a large pot halfway with water, cover, and bring to a boil.

Wash and dry the fresh produce (skip the spinach if it came pre-washed).

Medium dice the mushrooms.

Preheat a large pot over medium heat; add oil and swirl to coat the bottom.

Add the mushrooms and let cook for 5 minutes, stirring occasionally. Season with salt and pepper.

Peel and mince the garlic. Peel and small dice the shallot.

Add shallots, oregano, basil, and half the garlic to the saucepan with the mushrooms and cook for 5 more minutes.

Shave the parsley leaves off the stems; discard the stems and mince the leaves.

Add the tomato sauce to the saucepan with the mushroom mixture and let simmer on low for 5 more minutes.

Once the water comes to a boil, add the potato gnocchi to the pot and cook, uncovered, for 2 minutes, or until the gnocchi begin to float on the surface. Drain the gnocchi.

Preheat a large non-stick skillet over medium heat. Add the oil, remaining garlic, spinach, and sliced almonds. Cover with a lid and cook for 2-3 minutes, stirring occasionally, until the spinach begins to wilt. Cook in batches if necessary.

Finely grate the Parmesan.

To serve, divide the gnocchi into bowls and top with tomato sauce, grated Parmesan, and parsley. Arrange the sautéed spinach and almonds on the side. Enjoy!

Open this recipe in Flambette