Cauliflower gnocchi with peppers and spinach
Extra virgin olive oil
1 clove(s), large, thinly sliced
Crushed red pepper flakes
Fresh baby spinach
Roasted red peppers (packed in water)
⅓ cup(s), sliced
Grated Pecorino cheese
- Arrange gnocchi on a microwave-safe plate. Microwave on High until thawed, about 2 minutes.
- Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat. Add gnocchi to pan. Cook until toasted, 2 to 3 minutes on each side. Remove gnocchi from pan and reduce heat to medium-low.
- Add oil, garlic, and pepper flakes to pan. Cook until garlic is lightly golden brown, about 1 minute. Add spinach and cook, tossing constantly, until wilted, about 1 minute. Add gnocchi and bell peppers to pan and sprinkle with salt. Cook until heated through, about 1 minute. Sprinkle with cheese.
- Serving size: about 1½ cups