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A healthy and delicious meal you can have on the table in just 20 minutes, thanks to storebought whole wheat gnocchi! Try this easy dinner that’s cooked in an easy and veggie-packed tomato sauce.
If you’ve never had gnocchi before, they’re a sort of Italian pasta-dumpling. They’re made of potatoes with some wheat to hold them together. They have a soft, chewy, gummy texture that kids really like.
This gnocchi dish is great because it’s packed with veggies. Mushrooms, spinach, and tomatoes. It makes for a nice dinner – either as a vegetarian main or alongside some grilled chicken.
Plus, you need only a handful of ingredients. And most of them are things that are easy to keep stocked for a last-minute dinner option. Olive oil, onion, mushrooms, garlic, diced tomatoes, Italian seasoning, salt, spinach, gnocchi, and parmesan. (Hint: frozen spinach works great!).
Ingredients
- 1/2 medium onion
- 2 1/2 cup, pieces or slices mushrooms, white
- 3 clove garlic
- 2 tablespoon olive oil
- 28 ounce diced tomatoes, canned
- 1 tablespoon Italian Seasoning
- 1 teaspoon salt
- 2 cup spinach
- 16-ounce Gnocchi
- 1/2 cup Parmesan cheese, grated
Instructions
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Dice onion and slice mushrooms (if not pre-sliced). Mince garlic.
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Heat a large skillet with high sides (or stockpot) over medium heat. Add olive oil and saute onions and mushrooms until the onions begin to go translucent (4-5 minutes). Add garlic and saute for another 30 seconds.
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Pour in diced tomatoes (including the juice) and add Italian seasonings and salt. Add 2 cups of spinach and carefully stir.
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Once spinach wilts, add uncooked gnocchi and stir together. Simmer for 3-4 minutes, until the gnocchi is cooked. Stir in Parmesan cheese and serve warm.
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