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Name: Baked Gnocchi with Mushrooms and Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 tablespoon Olive oil; 1 each Onion roughly chopped; 12 ounces Cremini Mushrooms sliced; 3 each Garlic cloves minced; 1/4 teaspoon Dried thyme; 1/4 teaspoon Dried oregano; 1/4 teaspoon Red pepper flakes; 1 teaspoon Kosher Salt; 1/2 teaspoon Black pepper; 2 cups Baby spinach; 1 each 28 ounce Tomato Puree; 1 pound shelf stable gnocchi; 8 ounce Fresh mozzarella cheese grated and Torn; Grated Parmasean cheese

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INGREDIENTS

1 tablespoon Olive oil
1 each Onion ; roughly chopped
12 ounces Cremini Mushrooms ; sliced
3 each Garlic cloves ; minced
1/4 teaspoon Dried thyme
1/4 teaspoon Dried oregano
1/4 teaspoon Red pepper flakes
1 teaspoon Kosher Salt
1/2 teaspoon Black pepper
2 cups Baby spinach
1 each 28 ounce Tomato Puree
1 pound shelf stable gnocchi
8 ounce Fresh mozzarella cheese ; grated and Torn
Grated Parmasean cheese

Servings

INSTRUCTIONS

Preheat oven 400°

In a large ovenproof sauté pan, heat over medium heat. Add Olive oil, Sauté onions until soft.

Add mushrooms and saute until they start to brown, about 5 minutes. Stir in garlic, thyme, oregano, red pepper flakes, salt and pepper. Saute for a few minutes until the mushrooms are caramelized and fragrant. Stir in spinach let it wilt.

Stir in tomato puree, to combine with onion mushroom mix.

Add there gnocchi and the grated mozzarella, stir to combine.

Top with torn, mozzarella. bake 25-30 minute untie gnocchi is tender and cheese is melted.

NOTES

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Baked Gnocchi with Mushrooms and Spinach

1 tablespoon Olive oil
1 each Onion roughly chopped
12 ounces Cremini Mushrooms sliced
3 each Garlic cloves minced
1/4 teaspoon Dried thyme
1/4 teaspoon Dried oregano
1/4 teaspoon Red pepper flakes
1 teaspoon Kosher Salt
1/2 teaspoon Black pepper
2 cups Baby spinach
1 each 28 ounce Tomato Puree
1 pound shelf stable gnocchi
8 ounce Fresh mozzarella cheese grated and Torn
 Grated Parmasean cheese

Preheat oven 400°
In a large ovenproof sauté pan, heat over medium heat. Add Olive oil, Sauté onions until soft.
Add mushrooms and saute until they start to brown, about 5 minutes. Stir in garlic, thyme, oregano, red pepper flakes, salt and pepper.  Saute for a few minutes until the mushrooms are caramelized and fragrant.  Stir in spinach let it wilt.
Stir in tomato puree, to combine with onion mushroom mix.
Add there gnocchi and the grated mozzarella, stir to combine.
Top with torn, mozzarella. bake 25-30 minute untie gnocchi is tender and cheese is melted.

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Nutrition

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Serving Size: 1 Serving (202g)
Recipe Makes: 6 Servings

Calories: 126
Calories from Fat: 62 (49%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.3g
Cholesterol 24.2mg		7 %
Sodium 447.4mg		15 %
Potassium 304.1mg		8 %
Total Carbohydrate 5.7g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 4.5g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 126

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