Knock Your Socks Off Gnocchi

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi (find it in the pasta aisle)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 8 ounce container fresh baby Bella mushrooms, rinsed and sliced
• 1/4 teaspoon kosher salt
• 1/2 teaspoon dried Italian seasoning
• A pinch of crushed red pepper (optional)
• 1/2 cup water
• 6 cups baby spinach (or chard)
• 1 15-ounce can diced tomatoes
• 1 15-ounce can white beans, drained and rinsed
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup finely shredded Parmesan cheese

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi
2. and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes.
3. Transfer to a bowl.
4. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over
5. medium heat, for 2 minutes. Stir in garlic, mushrooms, salt, Italian seasoning, and
6. crushed red pepper (if you are using). Add water. Cover and cook until the
7. onion and mushrooms are soft, 4 to 6 minutes. Add spinach, cover and cook,
8. stirring, until starting to wilt, 1 to 2 minutes.
9. Stir in tomatoes, beans and pepper and bring to a simmer and let cook for 8-10
10. minutes. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover
11. and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Nutrition Information

• Calories: 282
• Fat: 6 g
• Saturated Fat: 1.5 g
• Cholesterol: 8 mg
• Sodium: 709 mg
• Carbohydrates: 54 g
• Fiber: 11 g
• Sugar: 2.5 g
• Protein:13 g