Potato Gnocchi with Spinach and Yellow Squash



4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 234
Caloriesfromfat 29 %
Fat 7.7 g
Satfat 3 g
Monofat 3.6 g
Polyfat 0.5 g
Protein 10.8 g
Carbohydrate 44.5 g
Fiber 5.7 g
Cholesterol 16 mg
Iron 3.7 mg
Sodium 655 mg
Calcium 203 mg


1 (1-pound) package vacuum-packed potato gnocchi (such as Ferrara)
1 tablespoon olive oil
1 yellow squash, quartered lengthwise and thinly sliced
1 1/2 teaspoons bottled minced garlic
1 (10-ounce) package fresh spinach, torn
1/4 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 cup (2 ounces) shredded smoked Gouda cheese or grated sharp provolone cheese


Cook gnocchi in boiling water according to package directions.

While gnocchi cooks, heat oil in a large skillet over medium heat. Add squash; sauté 4 minutes or until crisp-tender. Add garlic; sauté 1 minute. Add spinach; cover and cook 2 minutes or just until spinach wilts. Reduce heat to low; stir in milk, pepper, and salt. Add gnocchi and cheese; stir gently. Serve immediately.