• 4 Ratings


From the pantry:


  • Bring a large pot of salted water to a boil. Add gnocchi to pot and cook according to package directions, removing them from the pot with a slotted spoon as they come to the surface. Once all of the gnocchi are removed, add baby spinach to the water and boil 1 minute; remove with slotted spoon and drain well.

  • Meanwhile, place tomatoes in a food processor; process until almost smooth; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add pepper flakes to pan and cook, stirring, for 1 minute. Stir tomatoes and salt into pan. Cook 4 minutes or until thickened.

  • Stir gnocchi and spinach into tomato sauce. Divide gnocchi mixture among 4 bowls and top each with 2 tablespoons mozzarella cheese and 1 tablespoon basil.

Nutrition Facts

210 calories; 9 g total fat; 55 mg cholesterol; 720 mg sodium. 25 g carbohydrates; 7 g protein;


4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0