Ingredients
Equipment
Frying Pan
soup pot with lid
Cooking Instructions
- Cook gnocchi according to package instructions and drain.
- Heat olive oil in a large pan over medium heat.
- Add the garlic and cook for about 30 seconds, until fragrant, without letting it brown.
- Add the tomatoes, salt, black pepper, and oregano. Cook for about 5 minutes, until the tomatoes soften and release their juices
- Stir in spinach and cook until wilted.
- Add cooked gnocchi and toss gently until combined and heated through.
- Remove from heat and sprinkle with cheese and basil.
Nutrition
Notes
• Fresh or shelf-stable potato gnocchi can be used. Follow the cooking directions on the package, as cooking times vary.
• Let the cherry tomatoes soften and release their juices before adding the gnocchi. These juices help coat the dumplings.
• Add the spinach just long enough for it to wilt. If using larger spinach leaves, chop them first.
• Toss the cooked gnocchi gently to keep the dumplings intact.
• Add the basil and grated cheese after removing the pan from the heat, and serve immediately for the best texture.