Potato Gnocchi with Spinach and Yellow Squash
By ROBandSEAN
Rate this recipe
5/5
(1 Votes)
Ingredients
- 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
Details
Servings 4
Preparation
Step 1
Preparation
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.
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