Did you know gnocchi is a traditional pasta shape with a twist—it’s made using potatoes! Because of this addition, gnocchi tend to have a lower gluten content and a higher content of both fiber and protein than regular pasta, as well as a boost of potassium.
Gnocchi can be found at the grocery store in either dry or refrigerated form, the first being ideal for using as a pantry staple to base your meals around.
Dry gnocchi is a fantastic pantry ingredient that makes putting nutritious, budget-friendly dinners together a breeze. If you boil or poach, cooking time from start to finish is just 2-4 minutes. They’re finished when they float to the top. But there are many other ways to make gnocchi, including sautéing or pan-frying, roasting on a sheet pan, or baking as part of a pasta dish.
Start pasta week off with pasta made from potatoes. This Skillet Gnocchi recipe is sure to be hit with the entire family.
Skillet Gnocchi 1 tbsp extra virgin olive oil 1 tsp extra virgin olive oil 16 ounces shelf stable gnocchi 1 onion, chopped 4 cloves garlic, minced 1/4 cup water 6 cups spinach, chopped 15 ounce diced tomatoes unsalted 15 ounce unsalted white kidney beans, drained and rinsed 1/3 cup part-skim mozzarella cheese shredded 1/4 cup Parmesan cheese, shredded Clean preparation area, wash hands Heat one tablespoon oil in a large skillet over medium- high heat. Add gnocchi and cook, stirring often, until it is plumped and starting to brown; about 5-7 minutes. Place cooked gnocchi in a large bowl.
Add 1 teaspoon of oil and onion to the pan and cook for 2 minutes. Stir in garlic and water. Cook until onion is cooked.
Add spinach and cook by stirring until spinach begins to wilt Stir in tomatoes, beans, and simmer. Add gnocchi and sprinkle with both cheeses.
Cook until cheese is melted and sauce is bubbling, about 3 minutes.
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