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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Hereâs one of those no-fuss, no-muss recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, itâs also good with crumbled Italian chicken sausage if you need to please meat-lovers. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1 package (16 ounces) potato gnocchi |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1 package (6 ounces) fresh baby spinach |
1/4 teaspoon pepper |
1/2 cup shredded part-skim mozzarella cheese |
3 tablespoons grated parmesan cheese |
Directions:
1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through.
2. Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted. Yield: 6 servings.
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