Here’s one of those no-muss, no-fuss recipes you can toss together in a single pan. It’s also good with crumbled Italian chicken sausage if you need to please any meat lovers in your house.
—JULI MEYERS HINESVILLE, GA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 package (16 ounces) potato gnocchi
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
1 package (6 ounces) fresh baby spinach
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic and cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper. Heat through.
2. Sprinkle with cheeses. Cover and remove from the heat. Let stand 3-4 minutes or until cheese is melted.
NOTE Look for potato gnocchi in the pasta or frozen foods section.
PER SERVING 1 cup equals 307 cal., 6 g fat (2 g sat. fat), 13 mg chol., 789 mg sodium, 50 g carb., 6 g fiber, 13 g pro.