Tomato Basil Gnocchi Skillet

Ingredients

• 16 Ounce Egg-free potato gnocchi - 16 (ounces)
• 28 Ounce Canned crushed tomatoes - 28 (ounces)
• 5 Ounce Baby spinach - 5 (ounces)
• 1 Count Yellow onion, finely diced - 1 (medium), finely diced
• 3 Count Garlic, minced - 3 (cloves), minced
• 0.5 Cup Fresh basil, chopped - 1/2 (cup), chopped
• 1 Tablespoon Olive oil - 1 (tablespoon)
• 0.5 Cup Water - 1/2 (cup)
• 1 Teaspoon Dried Italian seasoning - 1 (teaspoon)
• 0.75 Teaspoon Fine salt - 3/4 (teaspoon)
• 0.25 Teaspoon Black pepper - 1/4 (teaspoon)

Instructions

1. Heat the oil

   1. Heat olive oil in a large skillet over medium heat.

2. Soften the onion

   2. Add the finely diced onion and cook for 3 minutes, stirring often, until softened.

3. Add the garlic

   3. Add the minced garlic and cook for 30 seconds, stirring constantly.

4. Start the tomato sauce

   4. Stir in the crushed tomatoes, water, Italian seasoning, salt, and black pepper. Bring to a gentle simmer.

5. Add the gnocchi

   5. Add the potato gnocchi and stir to coat in the sauce.

6. Cook until tender

   6. Cover and cook for 5 to 7 minutes, stirring occasionally, until the gnocchi are tender.

7. Wilt the spinach

   7. Stir in the baby spinach and cook for 1 to 2 minutes, until wilted.

8. Finish and serve

   8. Turn off the heat and stir in the chopped fresh basil. Serve warm.