2 bags frozen gnocchi
1 tsp. Olive Oil
1 red pepper, sliced in strips
1 green pepper, sliced in strips
1 medium onion, chopped
2 cloves garlic, minced
3/4 C. sliced mushrooms
1 small zucchini, sliced
1 small eggplant, cubed
3 C. of raw spinach
1/2 C. parmesan cheese
1/4 C. milk
Salt and pepper

Cook gnocci according to package directions. Put oil in a large pot and sautée onion and garlic on medium heat about 3 minutes, add peppers and sautée 5 minutes more. Add remaining veggies, cover and turn to low heat for 10-15 minutes or until tender. Add cooked gnocci, milk, parmesean and salt and pepper. Serve sprinkled with a bit more parmesean.

Yield: 6 servings
Calories: 221
Fat: 2.5g
Fiber: 3.8g