- ½ cupalmonds, sliced
- 2 (5 oz) pkgsbaby spinach
- 1 ½ lbcremini mushrooms
- 4 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- 2 ozParmesan cheese
- 2 (16 oz) pkgpotato gnocchi
- 2 (8 oz) canstomato 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).
1 ½ lb cremini mushrooms 2 (5 oz) pkgs baby spinach ½ small bunch Italian (flat-leaf) parsley
- 3Medium dice the mushrooms.
- 4Preheat a medium saucepan over medium heat; add oil and swirl to coat the bottom.
2 tbsp extra virgin olive oil
- 5Add the mushrooms and let cook for 5 minutes, stirring occasionally. Season with salt and pepper.
½ tsp salt ¼ tsp black pepper
- 6Peel and mince the garlic. Peel and small dice the shallot.
4 cloves garlic 2 shallots
- 7Add shallots, oregano, basil, and half the garlic to the saucepan with the mushrooms and cook for 5 more minutes.
1 tsp oregano 1 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.
2 (8 oz) cans 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.
2 (16 oz) pkg potato gnocchi
- 11Preheat 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.
2 tsp extra virgin olive oil ½ cup almonds, sliced
- 12Finely grate the Parmesan.
2 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!