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1/2 medium onion, diced
2 1/2 cup, pieces or slices mushrooms, white
3 cloves garlic, minced
2 T. olive oil
28 ounce diced tomatoes, canned
1 T. Italian Seasoning
1 t. salt
2 cup spinach
16 ounce Gnocchi
1/2 cup Parmesan cheese, grated
Dice onion and slice mushrooms (if not pre-sliced). Mince garlic.
Heat a large skillet with high sides (or stockpot) over medium heat. Add olive oil and sauté onions and mushrooms until the onions begin to go translucent (4-5 minutes). Add garlic and sauté for another 30 seconds.
Pour in diced tomatoes (including the juice) and add Italian seasonings and salt. Add 2 cups of spinach and carefully stir.
Once spinach wilts, add uncooked gnocchi and stir together. Simmer for 3-4 minutes, until the gnocchi is cooked. Stir in Parmesan cheese and serve warm.