1 large white onion, thinly sliced
2 cloves garlic, minced
olive oil for sautéing
2 sprigs thyme
4 large tomatoes, chopped
kosher salt and freshly ground pepper to taste
1 pint tomato juice
1⁄4 stick butter (2 tablespoons)
3 portobello mushrooms, cleaned and stems removed
canola oil for sautéing
prepared gnocchi, cooked, enough for 4
1 pound baby spinach leaves, cleaned
3 ounces shaved or grated Parmesan Reggiano
Note: This broth is also nice with a thin pasta such as cappellini, instead of gnocchi.
In a large sauce pot over medium heat, sauté onion and garlic in olive oil for a few minutes. Add thyme and tomatoes. Season with salt and pepper. Continue cooking for about 3 minutes, then add tomato juice. Bring to a boil, lower heat to a simmer, and cook for about 10 minutes. Purée in a food processor or blender and pass through a fine strainer. Return to pot and bring to a boil again. Lower heat to a simmer and whisk in butter. Taste and adjust seasoning. Remove from heat and set aside.
Slice portobellos thinly and sauté in a large skillet or sauté pan with a small amount of canola oil over medium heat. Add gnocchi to pan and brown. Then add spinach and sauté briefly. Taste for seasoning.
To serve, place gnocchi, mushrooms, and spinach in individual large bowls and ladle or pour broth in gently. Sprinkle with Parmesan cheese. Serves 4.
