Baked Gnocchi
Gnocchi is a pasta made from potatoes, which sounds like a match made in heaven, if you ask us. Bake up a batch and get ready for some carb comfort.
- 2 (1-lb) packages gnocchi
- 1 tbsp extra virgin olive oil
- 2 tsp bottled minced garlic
- 1 (28-oz) can diced tomatoes with Italian seasoning
- 1 cup white wine, or vegetable broth, or mixture of the two
- 1 cup shredded part skim mozzarella cheese
- Cooking spray
Preheat oven to 350 degrees.
In a large pot of lightly salted boiling water, cook the gnocchi according to the package directions, drain and set aside.
Coat a 9 x 13-inch baking dish with cooking spray and set aside.
While waiting for the water to boil, in the bottom of a large skillet over medium-high heat, heat the oil. Add the garlic and cook for 1 minute.
Add tomatoes, broth, and wine and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Add the cooked gnocchi to the prepared baking dish.
Cover gnocchi with tomato sauce and stir to coat the gnocchi with the sauce.
Sprinkle top with mozzarella cheese, cover dish with foil, and bake for about 20 minutes.
- This dish requires about 10 minutes hands-on time, then you have a break while it bakes for about 20 or so minutes. The leftovers are great for lunch or an after-school mini meal.
- Potato gnocchi offers a nice change of pace from traditional pasta, and it is delicious with a wide range of sauces, from simple olive oil and herbs and light tomato sauces, to rich meat sauces and cream sauces. It can be found in the dried-pasta section, or you can buy it refrigerated or frozen.
- Round out the meal with a Low Fat Caesar Salad.
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