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Gnocchi Roasted with Mushrooms and Spinach
From the recipe box of travel writer Carole Terwilliger Meyers.
This dish features roasted potato gnocchi, which become chewy when roasted. It serves well as a main course, but can also work as a side dish. I like to serve it with fresh French bread and a nice red wine.
½ lb. shiitake mushrooms, whole if small or cut in half if large
1 package (12- to 18-ounces) refrigerated or frozen potato gnocchi
6 oz. fresh baby spinach
1 yellow onion, cut in 1-inch pieces
6 cloves garlic, chopped coarsely
5 Tbl. olive oil, more as needed
salt and black pepper to taste
Toss together in a large bowl. Place in an even layer on a lipped pizza or cookie pan.
425 degrees; 30 to 35 minutes–until the gnocchi and mushrooms are golden and the spinach is crispy.
Serves 2 to 3.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)