- ¼ cupalmonds, sliced
- 1 (5 oz) pkgbaby spinach
- ¾ lbcremini mushrooms
- 2 clovesgarlic
- ¼ small bunchItalian (flat-leaf) parsley
- 1 ozParmesan cheese
- 1 (16 oz) pkgpotato gnocchi
- 1 (8 oz) cantomato sauce
-  black pepper
-  extra virgin olive oil
- 1Fill a large pot halfway with water, cover, and bring to a boil.
- 2Wash and dry the fresh produce (skip the spinach if it came pre-washed).
¾ lb cremini mushrooms 1 (5 oz) pkg baby spinach ¼ small bunch Italian (flat-leaf) parsley
- 3Small dice the mushrooms.
- 4Preheat a medium saucepan over medium heat; add oil and swirl to coat the bottom.
1 tbsp extra virgin olive oil
- 5Add the mushrooms and let cook for 5 minutes, stirring occasionally. Season with salt and pepper.
¼ tsp salt ⅛ tsp black pepper
- 6Peel and mince the garlic. Peel and small dice the shallot.
2 cloves garlic 1 shallot
- 7Add shallots, oregano, basil, and half the garlic to the saucepan with the mushrooms and cook for 5 more minutes.
½ tsp oregano ½ tsp basil
- 8Shave the parsley leaves off the stems; discard the stems and mince the leaves.
- 9Add the tomato sauce to the saucepan with the mushroom mixture and let simmer on low for 5 more minutes.
1 (8 oz) can tomato sauce
- 10Once 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.
1 (16 oz) pkg potato gnocchi
- 11Preheat a large non-stick skillet over medium heat. Add the oil, remaining garlic, spinach, and sliced almonds. Cook for 2-3 minutes until the spinach begins to wilt.
1 tsp extra virgin olive oil ¼ cup almonds, sliced
- 12Finely grate the Parmesan.
1 oz Parmesan cheese
- 13To 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!