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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Active Time:30 minsTotal Time:30 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:8
Servings:
8
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Nutrition Notes
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Ingredients
2tablespoonsextra-virgin olive oil, divided
1 (17.5-ounce) package shelf-stablegnocchi
3cupslower-sodium marinara sauce
½teaspooncrushed red pepper
¾cupshredded low-moisture part-skim mozzarella cheese
½cupwhole-milk ricotta cheese
Slicedfresh basilfor garnish (optional)
DirectionsPreheat oven to 400℉ with rack 6 inches from heat source. Heat 1 tablespoon oil in a 10-inch cast-iron skillet over medium heat. Add 1 (17.5-ounce) package gnocchi; cook, stirring often, until golden-brown, about 3 minutes.Reduce heat to low. Add the remaining 1 tablespoon oil. Stir in 5 cups spinach; cook, stirring often, until wilted, about 3 minutes. Stir in 3 cups marinara and ½ teaspoon crushed red pepper; cook, stirring occasionally, until bubbling, about 2 minutes. Remove from heat; sprinkle with ¾ cup mozzarella and dollop with ½ cup ricotta.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielBake until the mozzarella is melted, 5 minutes. Without removing the skillet from the oven, increase oven temperature to broil; broil until the cheese is golden-brown, 2 to 3 minutes. Garnish with basil, if desired.Nutrition InformationServing Size: about ¾ cupCalories 263, Fat 11g, Saturated Fat 3g, Cholesterol 15mg, Carbohydrates 34g, Total Sugars 5g, Added Sugars 0g, Protein 9g, Fiber 2g, Sodium 480mg, Potassium 138mgFrequently Asked QuestionsYou can prepare this dish ahead of time, but it’s a quick recipe and best enjoyed immediately. Leftovers should be stored in an airtight container in the fridge for 3 to 4 days. Be aware that cooked gnocchi degrades quickly. If it turns gray, or the texture becomes soft, mushy or sticky, it’s best to discard it.Serve baked gnocchi with a refreshing salad, like ourOrange & Avocado SaladorApple, Fig & Brussels Sprouts Salad. Add to that some warm garlic bread or a plain baguette to round out the meal.EatingWell.com, September 2024
Directions
Preheat oven to 400℉ with rack 6 inches from heat source. Heat 1 tablespoon oil in a 10-inch cast-iron skillet over medium heat. Add 1 (17.5-ounce) package gnocchi; cook, stirring often, until golden-brown, about 3 minutes.Reduce heat to low. Add the remaining 1 tablespoon oil. Stir in 5 cups spinach; cook, stirring often, until wilted, about 3 minutes. Stir in 3 cups marinara and ½ teaspoon crushed red pepper; cook, stirring occasionally, until bubbling, about 2 minutes. Remove from heat; sprinkle with ¾ cup mozzarella and dollop with ½ cup ricotta.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielBake until the mozzarella is melted, 5 minutes. Without removing the skillet from the oven, increase oven temperature to broil; broil until the cheese is golden-brown, 2 to 3 minutes. Garnish with basil, if desired.Nutrition InformationServing Size: about ¾ cupCalories 263, Fat 11g, Saturated Fat 3g, Cholesterol 15mg, Carbohydrates 34g, Total Sugars 5g, Added Sugars 0g, Protein 9g, Fiber 2g, Sodium 480mg, Potassium 138mgFrequently Asked QuestionsYou can prepare this dish ahead of time, but it’s a quick recipe and best enjoyed immediately. Leftovers should be stored in an airtight container in the fridge for 3 to 4 days. Be aware that cooked gnocchi degrades quickly. If it turns gray, or the texture becomes soft, mushy or sticky, it’s best to discard it.Serve baked gnocchi with a refreshing salad, like ourOrange & Avocado SaladorApple, Fig & Brussels Sprouts Salad. Add to that some warm garlic bread or a plain baguette to round out the meal.
Preheat oven to 400℉ with rack 6 inches from heat source. Heat 1 tablespoon oil in a 10-inch cast-iron skillet over medium heat. Add 1 (17.5-ounce) package gnocchi; cook, stirring often, until golden-brown, about 3 minutes.
Reduce heat to low. Add the remaining 1 tablespoon oil. Stir in 5 cups spinach; cook, stirring often, until wilted, about 3 minutes. Stir in 3 cups marinara and ½ teaspoon crushed red pepper; cook, stirring occasionally, until bubbling, about 2 minutes. Remove from heat; sprinkle with ¾ cup mozzarella and dollop with ½ cup ricotta.
Bake until the mozzarella is melted, 5 minutes. Without removing the skillet from the oven, increase oven temperature to broil; broil until the cheese is golden-brown, 2 to 3 minutes. Garnish with basil, if desired.
Nutrition InformationServing Size: about ¾ cupCalories 263, Fat 11g, Saturated Fat 3g, Cholesterol 15mg, Carbohydrates 34g, Total Sugars 5g, Added Sugars 0g, Protein 9g, Fiber 2g, Sodium 480mg, Potassium 138mg
Nutrition Information
Serving Size: about ¾ cupCalories 263, Fat 11g, Saturated Fat 3g, Cholesterol 15mg, Carbohydrates 34g, Total Sugars 5g, Added Sugars 0g, Protein 9g, Fiber 2g, Sodium 480mg, Potassium 138mg
Serving Size: about ¾ cup
Calories 263, Fat 11g, Saturated Fat 3g, Cholesterol 15mg, Carbohydrates 34g, Total Sugars 5g, Added Sugars 0g, Protein 9g, Fiber 2g, Sodium 480mg, Potassium 138mg
Frequently Asked QuestionsYou can prepare this dish ahead of time, but it’s a quick recipe and best enjoyed immediately. Leftovers should be stored in an airtight container in the fridge for 3 to 4 days. Be aware that cooked gnocchi degrades quickly. If it turns gray, or the texture becomes soft, mushy or sticky, it’s best to discard it.Serve baked gnocchi with a refreshing salad, like ourOrange & Avocado SaladorApple, Fig & Brussels Sprouts Salad. Add to that some warm garlic bread or a plain baguette to round out the meal.
Frequently Asked Questions
You can prepare this dish ahead of time, but it’s a quick recipe and best enjoyed immediately. Leftovers should be stored in an airtight container in the fridge for 3 to 4 days. Be aware that cooked gnocchi degrades quickly. If it turns gray, or the texture becomes soft, mushy or sticky, it’s best to discard it.
Serve baked gnocchi with a refreshing salad, like ourOrange & Avocado SaladorApple, Fig & Brussels Sprouts Salad. Add to that some warm garlic bread or a plain baguette to round out the meal.
EatingWell.com, September 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
