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
1 C. fresh basil leaves, loosely packed
1/2 C. fresh flat-leaf parsley
1 lb. frozen potato gnocci, cooked according to directions on package
1/4 C. 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. Sautée 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 gnocci 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.