Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Potato Gnocchi with Mushroom Ragu & Sautéed Spinach.

  • ¼ cup
    almonds, sliced
  • 1 (5 oz) pkg
    baby spinach
  • ¾ lb
    cremini mushrooms
  • 2 cloves
  • ¼ small bunch
    Italian (flat-leaf) parsley
  • 1 oz
    Parmesan cheese
  • 1 (16 oz) pkg
    potato gnocchi
  • 1
  • 1 (8 oz) can
    tomato sauce
    black pepper
    extra virgin olive oil
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil.
  • 2
    Wash 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
  • 3
    Small dice the mushrooms.
  • 4
    Preheat a medium saucepan over medium heat; add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 5
    Add the mushrooms and let cook for 5 minutes, stirring occasionally. Season with salt and pepper.
    ¼ tsp salt
    ⅛ tsp black pepper
  • 6
    Peel and mince the garlic. Peel and small dice the shallot.
    2 cloves garlic
    1 shallot
  • 7
    Add 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
  • 8
    Shave the parsley leaves off the stems; discard the stems and mince the leaves.
  • 9
    Add 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
  • 10
    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.
    1 (16 oz) pkg potato gnocchi
  • 11
    Preheat 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
  • 12
    Finely grate the Parmesan.
    1 oz Parmesan cheese
  • 13
    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!