Spinach and White Beans Gnocchi
Yield: 6 servings
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
1 medium red onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cups chopped spinach
1 15-ounce can diced tomatoes with Italian seasonings
½ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese
¼ cup finely shredded Parmesan cheese
1. Heat 1 tablespoon oil in a large nonstick skilled over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add spinach and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Per serving: 327 calories; 7 g fat; 2 g saturated fat; 3 g monounsaturated fat; 8 mg cholesterol; 56 g carbohydrate; 0 g added sugar; 14 g protein; 6 g fiber; 598 mg sodium;361 mg potassium