Easy Spinach Gnocchi

Prep: 30 minutes
Cook: 6 minutes • Serves: 6

1. Line rimmed baking pan with parchment paper; dust with flour. In food processor, purée potatoes and spinach on low until smooth, scraping down bowl occasionally. Add eggs and flour; pulse 20 times or until mixture just comes together.

2.Heat large saucepot of salted water to a boil over high heat. On lightly floured work surface, knead potato mixture 30 seconds or until a smooth dough forms, dusting with additional flour as necessary to prevent sticking; divide into 4 equal pieces. Roll 1 piece of dough into ½-inch-thick log; cut log crosswise into 1-inch pieces. Gently roll a fork over each gnocchi and transfer to prepared pan. Repeat with remaining 3 pieces of dough.

3.In 2 batches, add gnocchi to boiling water; cook and stir 3 minutes or until gnocchi float to the top.

4.In large skillet with 2-inch-high sides, cook and stir pasta sauce over medium heat 3 minutes or until heated through. With slotted spoon, transfer gnocchi to skillet and stir; serve gnocchi mixture sprinkled with cheese. Makes about 8 cups.

Approximate nutritional values per serving (1-1/3 cups):
342 Calories, 10g Fat (5g Saturated), 82mg Cholesterol, 734mg Sodium,
51g Carbohydrates, 4g Fiber, 5g Sugars, 1g Added Sugars, 12g Protein

Chef Tip:
Frozen spinach can be replaced with 5 ounces fresh spinach. Heat 1 cup water to a boil in a large skillet over medium-high heat; add spinach, cook and stir 2 minutes or until spinach is wilted. Strain spinach, pressing with the back of a spoon to remove all water.

Dietitian’s Dish Tip(s):
Using prepared mashed potatoes and frozen spinach saves time without sacrificing nutrition. Prepared mashed potatoes provide a smooth, consistent gnocchi base, while frozen spinach offers a convenient source of vitamins and fiber.