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Potato Gnocchi with Spinach and Yellow Squash

Yield 4 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Cook gnocchi in boiling water according to package directions.

  2. 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.