A healthy and delicious meal you can have on the table in just 20 minutes, thanks to storebought whole wheat gnocchi! Try this easy weeknight dinner that’s cooked in an easy and veggie-packed tomato sauce.
Gnocchi sometimes flies under the radar as a dinner option. It’s delicious, but not something you often think of to make. Here’s your reminder that it exists! Along with an easy, healthy, and delicious way to prepare it.
If you’ve never had gnocchi before, they’re a sort of Italian pasta-dumpling. They’re made of potatoes with some wheat to hold them together. They have a soft, chewy, gummy texture that kids really like.
What Makes This Gnocchi Fast
Making homemade gnocchi is fun and therapeutic, but also time consuming – not something I want to do on a regular basis. (Do try it if you’re up for it though!).
Luckily you can buy pre-made gnocchi that’s made from high-quality whole food ingredients. We even found whole wheat gnocchi! Here’s a brand we like.
This gnocchi dish is great because it’s packed with veggies. Mushrooms, spinach, and tomatoes. It makes for a nice summer dinner – either as a vegetarian main or alongside some grilled chicken.
Plus, you need only a handful of ingredients. And most of them are things that are easy to keep stocked for a last minute dinner option. Olive oil, onion, mushrooms, garlic, diced tomatoes, Italian seasoning, salt, spinach, gnocchi, and parmesan. (Hint: frozen spinach works great!).
How to Make Flavorful Veggie Gnocchi
The first step is to prep your veggies. For this recipe, that means chopping half an onion and mincing three cloves of garlic. That’s it!
Heat a large skillet or even a wide pot on the stove at medium high. Spread two tablespoons of olive oil around the skillet, then add the onion and an 8 ounce package of pre-sliced mushrooms. Sauté for 4-5 minutes, until the onions begin to go translucent. Add the minced garlic and stir for 30 seconds.
Now add a 28 ounce can of diced tomatoes, juice and all, as well as a teaspoon of salt and a tablespoon of Italian seasoning. Bring the tomato mixture to a boil.
Add two cups of spinach (or more if you can fit it) and carefully mix it in until it mostly wilts. This takes about 3 minutes. If you have a lid, placing that on top can help the wilting go more quickly.
Once the spinach has wilted enough to make room, add your gnocchi. Stir the gnocchi into the sauce and simmer for 3-4 minutes, until gnocchi has softened.
For a final tasty touch, mix in half a cup of parmesan cheese.
Serve warm as a vegetarian main dish or next to grilled chicken for a more protein-packed meal.
- 1/2 medium onion
- 2 1/2 cup, pieces or slices mushrooms, white
- 3 clove garlic
- 2 tablespoon olive oil
- 28 ounce diced tomatoes, canned
- 1 tablespoon Italian Seasoning
- 1 teaspoon salt
- 2 cup spinach
- 16 ounce Gnocchi
- 1/2 cup Parmesan cheese, grated
Dice onion and slice mushrooms (if not pre-sliced). Mince garlic.
Heat a large skillet with high sides (or stockpot) over medium heat. Add olive oil and saute onions and mushrooms until the onions begin to go translucent (4-5 minutes). Add garlic and saute for another 30 seconds.
Pour in diced tomatoes (including the juice) and add Italian seasonings and salt. Add 2 cups of spinach and carefully stir.
Once spinach wilts, add uncooked gnocchi and stir together. Simmer for 3-4 minutes, until the gnocchi is cooked. Stir in Parmesan cheese and serve warm.
Calories: 344kcal | Carbohydrates: 38g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 1306mg | Fiber: 5g | Sugar: 7g