Belongs to takabanana Tomato Broth with Portobellos and Spinach over Gnocchi 
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This recipe is from Executive Chef Jason Gould of Gravitas in Houston. It was featured in the October 2005 issue of Texas Monthly.

serves 4
You might need to buy:
  • olive oil for sautéing
  • thyme
  • kosher salt and freshly ground pepper to taste
  • tomato juice
  • canola oil for sautéing
  • shaved or grated Parmesan Reggiano