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Potato Gnocchi with Spinach and Yellow Squash

Potato Gnocchi with Spinach and Yellow Squash

Cooking Light OCTOBER 2005

  • Yield: 4 servings (serving size: 1 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 29%
  • Fat: 7.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 10.8g
  • Carbohydrate: 44.5g
  • Fiber: 5.7g
  • Cholesterol: 16mg
  • Iron: 3.7mg
  • Sodium: 655mg
  • Calcium: 203mg

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Potato Gnocchi with Spinach and Yellow Squash recipe