One-Skillet Gnocchi with Tomato & Spinach

Name: One-Skillet Gnocchi with Tomato & Spinach
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4 servings
Cuisine: italian
Ingredients: 500 g shelf-stable gnocchi; 2 tbsp olive oil; 3 cloves garlic (sliced); 1 x 400 ml can canned cherry or crushed tomatoes; 1 x 400 ml can canned white beans (drained, rinsed); 120 g baby spinach; 80 g mozzarella (part-skim, torn) — optional; 1 handful basil

Shelf gnocchi crisped in the pan — no boiling — then simmered with tomatoes, white beans, and spinach.

23 mineasy4 servings$italianVegetarianHigh fiber

Why it earns its place. The no-boil gnocchi trick makes a 20-minute dinner with 10 g of fiber from the beans nobody notices.

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Ingredients · 4 servings

500 gshelf-stable gnocchi
2 tbspolive oil
3 clovesgarlic — sliced
1 x 400 ml cancanned cherry or crushed tomatoes
1 x 400 ml cancanned white beans — drained, rinsed
120 gbaby spinach
80 gmozzarella — part-skim, torn (optional)
1 handfulbasil

Contains: gluten, dairy. Always check labels — brands vary.

Method

Crisp the gnocchi straight from the pack in the oil, tossing now and then, until golden.
8 min
Garlic in for thirty seconds; tomatoes and beans in with a splash of water. Simmer.
6 min
Wilt in spinach; dot with the optional mozzarella and lid on one minute to melt.
3 min
Basil over the pan; serve from it.

Nutrition per serving

460calories

16 gprotein

72 gcarbs

12 gfat

10 gfiber

3 gsat fat

580 mgsodium

0 gadded sugar

Editorial estimates per serving. Counts 4 different plants toward your weekly variety.

Make it yours

allergySkip mozzarella for vegan — nutritional yeast at the end

availabilityKale instead of spinach, two minutes longer

cultureChili flakes with the garlic if your table runs hot

Storage. Fridge 2 days; the gnocchi soften but the flavor holds.

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