Adapted from Rachael Ray's 30 Minute Meals Series: Veggie Meals, which I recommend. Although the prep took longer than I expected, it yields restaurant-quality results, IMO.

Serves 4

dash olive oil
1 small onion, finely chopped
3 cloves garlic, finely minced
14 oz. veggie broth
1 package (10 oz.) frozen chopped spinach, defrosted, and squeezed dry (I use cheesecloth)
1 cup fresh basil leaves, loosely packed
1/2 cup fresh flat-leaf parsley
1 lb. potato gnocchi, cooked according to directions on package (I buy them frozen)
1/4 cup grated Romano cheese
salt and pepper to taste
1 oz. pine nuts, toasted

Heat oil on medium heat in deep skillet; add oil, onion and garlic. Sautee until onions are soft. Add broth and reduce heat to low.

Grind spinch in food processer and set aside. Add herbs to processor and pulse until finely chopped.

Toss hot, cooked gnocchi with broth/onion/garlic mixture. Add spinach and heat through. Remove from heat and stir in remaining ingredients, seasoning with salt and pepper. Serve immediately.

Notes: this is a surprisingly rich meal, it definitely serves 4 with a side salad. You can omit the cheese from the recipe and just use it as garnish (makes it vegan).

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