A healthy and tasty dish that you can have on the table in just 20 minutes, thanks to the whole-grain gnocchi purchased from the store! Try this easy dinner of the week, prepared in an easy and full of vegetables tomato sauce.
Gnocchi sometimes go under the radar as an option for dinner. It’s delicious, but it’s not something you often think of doing. Here’s a reminder that it exists! Along with an easy, healthy and tasty way to prepare it.
If you have never eaten gnocchi before, they are something like Italian dumplings with pasta. They are made from potatoes with a little wheat to hold them together. They have a soft, chewy, sticky texture that kids really like.
What makes these gnocchi fast
Making homemade gnocchi is fun and therapeutic, but it also takes a lot of time – it’s not something I want to do on a regular basis. (Try it, though, if you’re ready!)
Fortunately, you can buy pre-made gnocchi, which are made from high quality whole food ingredients. We even found whole grain gnocchi! Here is a brand we like.
Dinner full of vegetables
This gnocchi dish is great because it is full of vegetables. Mushrooms, spinach and tomatoes. Make a nice summer dinner – either as a vegetarian main course or with grilled chicken.
In addition, you only need a handful of ingredients. And most of them are things that are easy to store for dinner at the last minute. Olive oil, onion, mushrooms, garlic, diced tomatoes, Italian spice, salt, spinach, gnocchi and parmesan. (Tip: frozen spinach works great!).
How to make fragrant vegetable gnocchi
The first step is to prepare your vegetables. For this recipe, this means slicing half an onion and grinding three cloves of garlic. It is!
Heat a large skillet or even a large saucepan on a medium heat. Grease the pan with two tablespoons of olive oil, then add the onion and a packet of 8 ounces of pre-cut mushrooms. Fry for 4-5 minutes until the onion begins to become translucent. Add the minced garlic and stir for 30 seconds.
Now add a box of 28 ounces of diced tomatoes, juice and all, as well as a teaspoon of salt and a tablespoon of Italian spice. Bring the tomato mixture to a boil.
Add two cups of spinach (or more if you can fit it) and mix gently until almost dry. This takes about 3 minutes. If you have a lid, putting it on top can help the wilting go faster.
Once the spinach has withered enough to make room, add your gnocchi. Stir the gnocchi in the sauce and simmer for 3-4 minutes until the gnocchi are soft.
For the final taste, mix with half a cup of parmesan cheese.
Serve warm as a vegetarian main course or grilled chicken for a fuller protein dish.
- 1/2 average onions
- 2 1/2 cup, pieces or slices mushrooms, white
- 3 cloves garlic
- 2 soup spoon olive oil
- 28 ounce diced canned tomatoes
- 1 soup spoon Italian spice
- 1 teaspoon sol
- 2 cup spinach
- 16 ounce gnocchi
- 1/2 cup Parmesan, grated
Cut onions and mushrooms (if not pre-cut). Chop the garlic.
Heat a large skillet with high sides (or saucepan) over medium heat. Add olive oil and fry onions and mushrooms until onions begin to become translucent (4-5 minutes). Add the garlic and fry for another 30 seconds.
Pour the diced tomatoes (including juice) and add Italian spices and salt. Add 2 cups spinach and mix gently.
Once the spinach has withered, add the uncooked gnocchi and stir. Simmer for 3-4 minutes while the gnocchi are cooking. Stir in parmesan and serve warm.
calories: 344kcal | carbohydrates: 38g | protein: 17g | Thick: 15g | Saturated fats: 6g | cholesterol: 20mg | sodium: 1306mg | fiber: 5g | sugar: 7g