Knock Your Socks Off Gnocchi


  • 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


  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

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