Gnocchi and Mushrooms in Tomato Sauce
with Spinach and DIY Garlic Bread
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded
Tomato Sauce Base
Not included in your delivery
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.