Serves: 4; Total Time: 25 minutes
Recipe developed by: Shannon Costello, RDN, LD with CFW
- 4 cups frozen gnocchi of choice (potato, sweet potato, cauliflower, etc.)
- 1 tablespoon olive oil
- ½ medium yellow/white onion, diced
- 1 tablespoon Italian seasoning
- Optional: 12 ounces low-sodium ground chicken or turkey
- 1 cup frozen green peas, thawed
- ½ cup frozen spinach or kale, thawed
- 1 - 1 ½ cups reduced-sodium marinara sauce
- Reduced-fat Parmesan cheese, shredded Fresh basil
- Crushed red pepper flakes
- Wash your hands thoroughly with soap and warm water.
- In a large sauté pan, cook frozen gnocchi according to package's stovetop directions just until al dente. While gnocchi is cooking, prep remaining ingredients (dice, slice, thaw). Just before gnocchi is fully cooked, transfer gnocchi to baking sheet or large plate arranging in single layer. Set aside.
- Heat the same sauté pan over medium heat. Once hot, add oil. Add onion and seasonings. Cook about 3-5 minutes or until onion looks translucent. If using ground poultry, add with onions and seasonings. Cook until lightly browned and reaches an internal temperature of 165 degrees. Use a spatula to continually break into crumbled pieces. Drain any excess fat and return pan to heat.
- Reduce to medium-low heat. Add peas, spinach and cooked gnocchi. Stir to incorporate and cook for 2-3 minutes allowing all ingredients to heat evenly.
- Add marinara sauce. Stir to coat and let warm for 3-5 minutes, or until desired temperature. You may need to add additional sauce if using poultry.
- Serve warm with choice of garnishes. Let any leftovers cool completely before storing in an air-tight container in the refrigerator for up to 3-4 days.
Pro Dinner Tip:
Keep frozen vegetables on hand for putting together quick & simple dinners. Purchase those with no added sauce or seasonings to avoid excess fat, sodium, and sugar. Frozen veggies are conveniently prepped so that you can heat and eat a nutrient-dense, fiber-rich meal in just a few minutes!