Cauliflower Gnocchi with Peppers and Spinach
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Sometimes you just need an easy, quick healthy meal to help you get back on track. This one is ready in only 20 minutes and is packed with vegetables, not to mention flavor—thanks to crushed red pepper flakes and fresh garlic. Our method for cooking the gnocchi calls for quickly thawing it in the microwave and then toasting it in a skillet. This differs from the package directions but yields amazing results—slightly crisped pasta pillows with tender-chewy interiors.
Ingredients
Cauliflower gnocchi
1 cup(s)
Cooking spray
4 spray(s)
Extra virgin olive oil
1 tsp(s)
Garlic clove
1 clove(s), large, thinly sliced
Crushed red pepper flakes
⅛ tsp(s)
Baby spinach
4 cup(s)
Roasted red peppers (packed in water)
⅓ cup(s), sliced
Kosher salt
⅛ tsp(s)
Grated Pecorino cheese
2 tsp(s)
Instructions
1
Arrange gnocchi on a microwave-safe plate. Microwave on High until thawed, about 2 minutes.
2
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.
3
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.
4
Serving size: about 1½ cups
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