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.
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
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.
Stir in marinara sauce and bring to a boil. Simmer 3 minutes. Stir in heavy cream and thyme.
Meanwhile, cook Green Giant Cauliflower Gnocchi Cauliflower & Spinach according to package directions; drain well.
Immediately add Gnocchi to skillet and cook 2 minutes, stirring frequently.
