Warm Skillet Seared Tomato Gnocchi Salad, Candy M.

• 1 (14.5 oz) can Contadina(R) Ready Diced Tomatoes
• 2 tbsp Contadina(R) Tomato Paste with Italian Seasoning
• 2 tbsp dry red wine
• 1/2 cup diced chorizo
• 1 cup sliced mushrooms
• 1/2 cup chopped roasted peppers, drained
• 1 (16 oz) package gnocchi
• 1 (16 oz) bag baby spinach
• 1/4 cup crumbled goat cheese
• 1/4 cup pine nuts, toasted

1. 1.tn a large skillet, combine diced tomatoes, tomato paste, wine, chorizo, mushrooms, and peppers.
2. 2.took, stirring frequently, until mushrooms are tender and mixture is thickened, about 10 minutes.
3. 3.teanwhile, cook gnocchi according to package directions.
4. 4.train, return to saucepan and cook over medium-high heat until slightly browned, about 3-5 minutes.
5. 5.tdd cooked browned gnocchi to tomato mixture, stirring to coat.
6. 6.to serve, arrange spinach on each of 4 serving plates. Place an equal amount of warm gnocchi/tomato mixture in center of each plate. Crumble goat cheese and sprinkle pine nuts over each serving.

tomatoes, tomato, red wine, chorizo, mushrooms, peppers, baby spinach, goat cheese, pine nuts

Taken from www.epicurious.com/recipes/member/views/warm-skillet-seared-tomato-gnocchi-salad-candy-m-50019768 (may not work)