25mTomato Basil Gnocchi Skillet
A quick mild plant-based skillet dinner with tender potato gnocchi, crushed tomatoes, fresh basil, and baby spinach. Simple, family-friendly, and ready in under 30 minutes.
- Energy
- 322 calories per serving
- Protein
- 9.8 g per serving
- Carbs
- 60.4 g per serving
- Fat
- 4.2 g per serving
- Sodium
- 1121 mg per serving
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- canned crushed tomatoes-28 oz
- egg-free potato gnocchi-16 oz
- baby spinach-5 oz
- yellow onion-1 medium
- garlic-3 cloves
- fresh basil-0.5 cups
- water-0.5 cups
- olive oil-1 tbsp
- dried Italian seasoning-1 tsp
- fine salt-0.75 tsp
- black pepper-0.25 tsp
Heat olive oil in a large skillet over medium heat.
Keep the skillet handle turned inward while cooking.
Add the finely diced onion and cook for 3 minutes, stirring often, until softened.
Add the minced garlic and cook for 30 seconds, stirring constantly.
Stir in the crushed tomatoes, water, Italian seasoning, salt, and black pepper. Bring to a gentle simmer.
Stir carefully to prevent hot tomato sauce from splattering.
Add the potato gnocchi and stir to coat in the sauce.
Cover and cook for 5 to 7 minutes, stirring occasionally, until the gnocchi are tender.
Lift the lid away from you to avoid hot steam.
Stir in the baby spinach and cook for 1 to 2 minutes, until wilted.
Turn off the heat and stir in the chopped fresh basil. Serve warm.
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