Gnocchi and Mushrooms in Tomato Sauce
with Spinach and DIY Garlic Bread- Wheat
- Milk
- Gluten
Soft, pillowy dumplings are tossed in a spice-kicked tomato sauce with mushrooms and spinach for a quick, comforting meal you don't have to fuss over!
Ingredients
350 g
Gnocchi
(Contains: Wheat)
56 g
Baby Spinach
113 g
Mushrooms
1 tsp
Garlic Powder
1 tsp
Chili Flakes
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
½ tbsp
Italian Seasoning
4 tbsp
Tomato Sauce Base
1 unit
Ciabatta Roll
(Contains: Gluten)
113 g
Yellow Onion
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl the pan until melted. (NOTE: Save softened butter for step 3.) Add gnocchi, then toss to coat. Add 2 tbsp water. (NOTE: For 4 ppl, cook gnocchi in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook until gnocchi softens, 4-5 min. When soft, remove cover and cook, stirring occasionally, until golden-brown, 4-5 min. Transfer gnocchi to a plate.
Meanwhile, heat a medium pot over medium. While the pot heats, peel, then cut onion into 1/4-inch pieces. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened slightly, 4-5 min. Add tomato sauce base, 3/4 tsp garlic powder, 1 tsp Italian Seasoning (dbl both for 4 ppl) and 1/2 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec. Stir in 1 cup water (dbl for 4 ppl), then bring to a simmer. Once simmering, reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 6-8 min. Season with salt and pepper, to taste.
Meanwhile, thinly slice mushrooms. Add remaining garlic powder, 1 tbsp softened butter and a pinch of Italian Seasoning (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine. Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter on ciabatta.
Heat the same pan (from step 1) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until golden-brown, 4-5 min. Season with salt and pepper.
Stir gnocchi and spicy tomato sauce into the pan with mushrooms, then bring to a simmer. Once simmering, add spinach. Cook, stirring often, until spinach wilts slightly, 1 min. Season with salt and pepper, to taste. Remove the pan from heat, then add 1 tbsp butter (dbl for 4 ppl) and half the Parmesan. Stir until Parmesan and butter melt.
Meanwhile, toast ciabatta in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)Halve garlic bread. Divide gnocchi between bowls. Sprinkle with remaining Parmesan and any remaining chili flakes, if desired. Serve garlic bread alongside.
