Gluten-Free Gnocchi with Easy Portobello Mushroom Sauce

This recipe features this Gluten-Free Gnocchi
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This Gnocchi comes all the way to Canada from Italy!
The mushroom sauce was started the night before and was the juice from last night's braised veggies.
- 450g Sliced Portabella mushrooms,
- 1 Chopped Red Onion
- A handfull of Whole fresh beet greens.
- 250 ml Bottled spring water
Cook over high heat till onions are all denté
Serve retaining some juice.
Put juice in refrigerator if keeping over night.

To cook the Gnocchi:
Heat juices in crockpot till steaming hot.
Add a bit of bottled water if there is not enough boiling fluid to cover the Gnocchi.
When liquid in crock pot is bubbling, add Gnocchi.
Cook 3 minutes.
Liquid will become a gravy-like sauce!
Since it is best for people to eat potatoes cold, you might wish to make this into a salad. I sprinkled a bit of Balsamic vinegar on mine.
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