spinach & mushroom gnocchi

I love, love, LOVE gnocchi and I willingly admit that I only buy the pre-made kind.  Let's be honest, who in the world has the time to make gnocchi from scratch??  I don't even have time to clean up the clothes off of my floor, let alone take on the task of making homemade gnocchi.  That's where Gia Russa, in all her plucky little glory, comes to the rescue, once again.  Thank you for your always delicious and time saving products.







Ingredients
16 oz. whole wheat gnocchi, cooked
10 oz. chopped spinach
8 oz. baby bella mushrooms
2 cans 99% fat free cream of mushroom soup
Salt & pepper to taste
1 tablespoon extra virgin olive oil

Directions
Heat olive oil in a medium sauce pot over medium-high heat and add mushrooms.  Sauté until they have softened and browned.  Add the spinach and both cans of condensed soup.  Heat until it bubbles up a bit, lower heat, and stir in gnocchi.  Add a little salt and pepper aaand you're done.  You can use this as a side (say, with some balsamic chicken) or as a main dish!  It works well for both!