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Cauliflower Spinach Gnocchi with Mushroom Bolognese

The secret to making this delicious meatless Bolognese is to use a several varieties of mushrooms. The mushrooms give the sauce a meaty texture and rich, delicious flavor.

Prep Time

10

Cook Time

10

Servings

2

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 4 cups chopped fresh mushrooms (we used white, baby bella and shiitake)
  • 2 cloves garlic, chopped
  • 1 cup Victoria Marinara Sauce
  • 2 tablespoons heavy cream
  • 1 (10-oz.) package Green Giant Cauliflower Gnocchi Cauliflower & Spinach
  • 1 tablespoon chopped fresh thyme

Directions

  1. Heat olive oil in nonstick skillet over medium heat and cook onion 4 minutes, or until tender. Add mushrooms and garlic and cook, stirring occasionally 5 minutes or until mushrooms are tender.
  2. Stir in marinara sauce and bring to a boil. Simmer 3 minutes. Stir in heavy cream and thyme.
  3. Meanwhile, cook Green Giant Cauliflower Gnocchi Cauliflower & Spinach according to package directions; drain well.
  4. Immediately add Gnocchi to skillet and cook 2 minutes, stirring frequently.

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