16 oz. frozen potato gnocci
2 tsp. olive oil
3 garlic cloves; minced
10 oz. bagged fresh spinach, stemmed and chopped
28 oz. canned diced tomatoes
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 C. chopped fresh flat-leaf parsley
1/2 tsp. salt; or to taste
1/4 tsp. freshly ground pepper
1 freshly grated parmesan cheese; (optional)

Bring large pot of lightly salted water to a boil. Add gnocchi, stirring to prevent sticking, and cook until tender, about 15 minutes. Meanwhile, in large saucepan, heat oil over low heat. Add garlic and cook, stirring often, until golden, 1 minute. Stir in spinach, tomatoes, oregano and basil. Increase heat to medium and bring to a simmer. Cook until heated through, stirring occasionally, about 5 minutes. Drain gnocchi well, then stir into tomato mixture along with parsley. Season with salt and pepper. Serve in shallow bowls, sprinkled with Parmesan if desired.

Yield: 4 servings
Calories: 244
Fat: 4g
Fiber: 5g