Baked Gnocchi

Prepare Your Ingredients
Wash and dry your produce.
Preheat the oven to a Hi broil.
Quarter the mushrooms (chop smaller if large).
Use the flat side of your knife to crush 2 garlic cloves.
Bring a medium pot of salted water to a boil.

Make the Sauce
Heat 3 Tbsp. olive oil in a medium pan (oven-safe if you have one), over medium-low heat.
Add the sprigs of fresh herbs, turn to coat completely in oil, and cook until crisp, about 5 minutes.
Remove and discard the fresh herbs and let the pan cool down for a few seconds.
Add the onions and garlic to the oil, and continue cooking for about 5 minutes.
Add the tomatoes along with juices to the pan, crushing them with your mixing spoon.
Season with salt, pepper, and red pepper flakes to taste.
Bring to a simmer and continue cooking, crushing the tomatoes, and stirring occasionally, until the sauce reduces and thickens; 14-16 minutes.
Add the mushrooms during the last 5 minutes.
Mix in the cream, then remove from heat and set aside.

Boil the Gnocchi
Add the gnocchi to the boiling water.
Cook until the gnocchi float to the top of the boiling water, 2-3 mins.
Drain, and set aside.

Assemble & Bake the Gnocchi
Place the gnocchi in the sauce, and toss (transfer mixture to a baking dish, if pan is not oven-proof).
Top with the mozzarella, and sprinkle with all but ½ Tbsp. parmesan cheese.
Place pan in the oven, and broil until the cheese melts and starts to brown; 6-8 minutes.

Prep the Salad
Mix together ½ the honey, 2 Tbsp lemon juice, and 2 Tbsp. olive oil, to make the dressing.
Season with salt and pepper.
Toss the spinach with the dressing in a salad bowl.

Plating
Divide the salad between your plates and sprinkle with the remaining parmesan.
Serve gnocchi on the side. Bon Appétit!