Spinach Tomato Gnocchi Bake
Recipe: #6536
September 19, 2012
Categories: Side Dishes, Tomato, Peppers, Spinach Italian, Oven Bake, Vegetarian, Frozen Vegetables, Canned Tomatoes, more
"Goes together in a jiffy - my hubby loves this one! I always used the whole wheat gnocchi but white is just as good. "
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (247.9 g)
- Calories 253.7
- Total Fat - 13.9 g
- Saturated Fat - 4.8 g
- Cholesterol - 67.3 mg
- Sodium - 947.9 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 3.1 g
- Sugars - 4.4 g
- Protein - 22.1 g
- Calcium - 82.5 mg
- Iron - 3.2 mg
- Vitamin C - 81.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 and prepare baking dish.
Step 2
Heat large skillet over medium high heat. Saute onion and red peppers in olive oil until soft. Add garlic cloves and saute for one minute. Add frozen spinach, diced tomatoes, gnocchi and red pepper flakes. Bring to low boil and cook until gnocchi is soft, stirring occasionally, about 10-15 minutes.
Step 3
Remove from heat, stir in fresh basil. Dump into prepared baking dish and cover with shredded cheese. Bake for 15-20 minutes until warm and bubbly. If you like the cheese a little brown like I do, you'll want to hit the broiler for a few minutes at the end of baking.
Tips
No special items needed.
0 Reviews
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