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.