This baked gnocchi with mushrooms and spinach is a vegetarian one-pan meal that ticks all the boxes for a healthier version of comfort food.
1 tablespoon olive oil
1 white onion, roughly chopped
12 ounces cremini mushrooms, sliced
3 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups baby spinach
1–28 ounce can tomato puree
1 pound shelf-stable gnocchi
8 ounce fresh mozzarella, half grated and half torn
Grated Parmesan and chopped parsley for serving
Preheat the oven to 400 degrees F.
In a large ovenproof sauté pan or skillet over medium heat, heat the olive oil. Sauté the onions until they become soft and translucent, about 3-4 minutes.
Add the mushrooms and sauté until they start to brown, about 5 minutes. Stir in the garlic, thyme, oregano, red pepper flakes, salt and pepper. Sauté for a few minutes until the mushrooms are caramelized and fragrant. Then stir in the spinach letting it wilt.
Pour in the tomato puree and stir it with the onions and mushrooms. Add the gnocchi and grated mozzarella, stirring everything together.
Top with torn mozzarella and bake for 25-30 minutes until the gnocchi is tender and the cheese is melted and golden.
Sprinkle with grated Parmesan and chopped parsley before serving.