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Potato Gnocchi with Mushroom Ragu & Sautéed Spinach.

  • ½ cup
    almonds, sliced
  • 2 (142 g) pkg
    baby spinach
  • 0.68 kg
    cremini mushrooms
  • 4 cloves
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 57 g
    Parmesan cheese
  • 2 (454 g) pkgs
    potato gnocchi
  • 2
  • 2 (213 ml) cans
    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).
    0.68 kg cremini mushrooms
    2 (142 g) pkg baby spinach
    ½ small bunch Italian (flat-leaf) parsley
  • 3
    Medium dice the mushrooms.
  • 4
    Preheat a medium saucepan over medium heat; add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 5
    Add the mushrooms and let cook for 5 minutes, stirring occasionally. Season with salt and pepper.
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    Peel and mince the garlic. Peel and small dice the shallot.
    4 cloves garlic
    2 shallots
  • 7
    Add 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
  • 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.
    2 (213 ml) cans 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.
    2 (454 g) pkgs potato gnocchi
  • 11
    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.
    2 tsp extra virgin olive oil
    ½ cup almonds, sliced
  • 12
    Finely grate the Parmesan.
    57 g 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!