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Veggie Maple Gnocchi

April 2, 2018

Ingredients
  • 1/2 medium – onion

  • 2 1/2 cup, pieces or slices – mushrooms, white

  • 3 clove – garlic

  • 2 tablespoon – olive oil

  • 28 ounce – diced tomatoes, canned

  • 1 tablespoon – Italian Seasoning

  • 1 teaspoon – salt

  • 2 cup – spinach

  • 3 tablespoons Ravine's Edge Maple Syrup

  • 16 ounce – Gnocchi

  • 1/2 cup – Parmesan cheese, grated

Directions
  1. Dice onion and slice mushrooms (if not pre-sliced). Mince garlic.

  2. Heat a large skillet with high sides (or stockpot) over medium heat. Add olive oil and saute onions and mushrooms until the onions begin to go translucent (4-5 minutes). Add garlic and saute for another 30 seconds.

  3. Pour in diced tomatoes (including the juice) and add Italian seasonings, maple syrup and salt. Add 2 cups of spinach and carefully stir.

  4. 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.

Makes 3-4 servings.

 

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