Gnocchi is one of my all time favorite comfort foods. I’ve used it in a variety of recipes in the past but nothing you would ever consider healthy – mostly cream-based sauces and lots of cheese and butter. Needless to say I was super excited when I stumbled upon this healthier version of gnocchi. It combines some really great ingredients including diced tomatoes, garlic, white beans and spinach that create quite a flavorful dish. The recipe is really simple and can all be cooked in one pan making cleanup a breeze. Start to finish I was done in 30 minutes. The results were awesome. The dish tasted like gnocchi from some of our favorite local Italian restaurants. I even ate some leftovers for lunch today and they still tasted awesome. I highly recommend this recipe.
Recipe adapted from EatingWell
1 Tbs extra virgin olive oil plus 1 tsp – divided
1 16 ounce package shelf-gnocchi (found near the pasta/Italian food)
1 yellow onion, sliced
4 cloves of garlic, minced
1/2 cup water
6 cups chopped spinach or chard
1 15 ounce can diced tomatoes with Italian seasoning
1 15 ounce can white beans, rinsed (we used large butter beans)
1/4 tsp fresh ground pepper
1/2 cup shredded park-skim mozzarella cheese
1. Heat 1 Tbs oil in large skillet over medium-high heat. Add gnocchi and cook 5-7 minutes, stirring often until plumped and starting to brown. Transfer to bowl.
2. Add 1 tsp oil to skill with onions. Cook over medium heat 2-4 minutes until onions start to become transparent. Add water and garlic, cover and cooking 4-6 minutes until onions fully soft. Add spinach/chard and cook 1-2 minutes, until starting to wilt. Stir in tomatoes, beans and pepper. Bring to a simmer. Add the gnocchi and mozzarella cheese. Cook until cheese is melted and sauce bubbles.
Fat: 7 g
Protein: 14 g