1. Pulse onions, carrots, celery and garlic in food processor until finely chopped. Heat oil in large pot on medium-high heat. Add chopped vegetables, salt and pepper. Cook 10 min. or until softened, stirring occasionally.

2. Meanwhile, pulse mushrooms in food processor until coarsely chopped. Add to pan with vegetables. Cook 10-12 min. or until most liquid is evaporated, stirring occasionally. Stir in sauce and butter.

3. Cook gnocchi in salted water as directed on package; drain. Add to sauce mixture; mix gently. Serve sprinkled with cheese and parsley.

Tips: For Crispy Brown-Butter Gnocchi: Prepare sauce mixture as directed. Cook gnocchi in salted water as directed on package; drain. Melt 3 tablespoons butter in large nonstick skillet on medium-high heat. Add gnocchi. Cook 4-6 min. or until crispy and golden brown. Toss immediately with sauce.

Freeze leftover cooled sauce in container covered tightly with lid for up to 3 months.

• 23 g Total Fat
• 9 g Saturated Fat
• 0 g Trans Fat
• 85 mg Cholesterol
• 1730 mg Sodium
• 48 g Total Carbohydrate
• 7 g Dietary Fiber
• 9 g Total Sugars
• 0 g Added Sugars
• 15 g Protein