Potato Gnocchi with Spinach and Yellow Squash

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

Preparation

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.