One-pan gnocchi with tomato sauce (gluten free)
This gnocchi with tomato sauce recipe is packed with pillowy cauliflower gnocchi tossed in a rich tomato sauce, vibrant spinach, and creamy ricotta cheese. Fresh herbs add the finishing touch, creating a delightful weeknight dinner gnocchi dish that comes together in under 20 minutes. This easy recipe is naturally gluten-free thanks to the cauliflower gnocchi, and it can easily be made low-fat or dairy-free with simple substitutions.
Ingredients
- 1 tablespoon olive oil
- 1 gluten free cauliflower gnocchi 12-ounce package
- 1 can crushed tomatoes (15-ounce) or tomato sauce
- 1/2 cup fat free ricotta cheese or vegan sub
- 4 cups baby spinach roughly chopped
- 1/4 cup Parmesan cheese or vegan sub
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the cauliflower gnocchi and cook, stirring occasionally, until golden brown on all sides, about 5-7 minutes.
- Stir in the crushed tomatoes, bringing to a simmer. Reduce heat and simmer for 5 minutes, allowing the flavors to meld.
- Add the spinach to the pan and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
- Remove the pan from heat and stir in the ricotta cheese and Parmesan cheese. Gently fold in the cooked gnocchi, ensuring they are coated in the sauce.
- Garnish with fresh basil and parsley before serving.
Nutrition
Calories: 244kcalCarbohydrates: 23gProtein: 15gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 18mgSodium: 590mgPotassium: 999mgFiber: 6gSugar: 11gVitamin A: 6956IUVitamin C: 46mgCalcium: 392mgIron: 5mg
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