16 oz. frozen potato gnocci
\n2 tsp. olive oil
\n3 garlic cloves; minced
\n10 oz. bagged fresh spinach, stemmed and chopped
\n28 oz. canned diced tomatoes
\n1\/2 tsp. dried oregano
\n1\/4 tsp. dried basil
\n1\/4 C. chopped fresh flat-leaf parsley
\n1\/2 tsp. salt; or to taste
\n1\/4 tsp. freshly ground pepper
\n1 freshly grated parmesan cheese; (optional)<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 244
\nFat: 4g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n