Ingredients

  • 3 med zucchini, diced

  • 10-15 small/med mushrooms, I grabbed what was the cheapest, diced

  • 1-28 oz can pasta sauce

  • 1 Roma tomato, diced

  • 1/2 white onion, diced

  • 1/2 tsp Garlic Powder

  • Salt & Pepper

  • Gnocchi – I used a package I found in the pasta aisle. You can use any pasta you like.

Directions

Place zucchini in med low pan and sauté in oil for 5-8 minutes. Add salt to season and draw out some moisture from zucchini.

  • While zucchini is cooking, bring a large pot with water to boil.

  • When water boils, add gnocchi and let cook. You will know they are done when they float to the top.

Add mushrooms and onion to pan and cook for 3 minutes.

Add tomato along with garlic powder, 1 minute.

Add can of tomato sauce and allow to simmer for a 5 minutes.

Once gnocchi is done, add directly to pasta sauce for 3 minutes. Don’t worry about straining too much, pasta water is great for flavor and making a sauce stretch.

Serve immediately.

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