This cheesy, saucy baked gnocchi is a quick and comforting meal. Baby spinach is the natural choice for fast dinners as it’s ready right out of the package, but feel free to swap it out for another chopped green like kale or Swiss chard.

Cheesy Baked Gnocchi Skillet

Serves 8

Active Time: 30 minutes

Total Time: 30 minutes

2 tablespoons extra-virgin olive oil, divided

1 (17.5-ounce) package shelf-stable gnocchi

5 cups baby spinach (5 ounces)

3 cups lower-sodium marinara sauce

1/2 teaspoon crushed red pepper

3/4 cup shredded low-moisture part-skim mozzarella cheese

1/2 cup whole-milk ricotta cheese

Sliced fresh basil for garnish (optional)

1. Preheat oven to 400 F with rack 6 inches from heat source. Heat 1 tablespoon oil in a 10-inch cast-iron skillet over medium heat. Add gnocchi; cook, stirring often, until golden-brown, about 3 minutes.

2. Reduce heat to low. Add the remaining 1 tablespoon oil. Stir in 5 cups spinach; cook, stirring often, until wilted, about 3 minutes. Stir in marinara and crushed red pepper; cook, stirring occasionally, until bubbling, about 2 minutes. Remove from heat; sprinkle with mozzarella and dollop with ricotta.

3. Bake until the mozzarella is melted, 5 minutes. Without removing the skillet from the oven, increase oven temperature to broil; broil until the cheese is golden-brown, 2 to 3 minutes. Garnish with basil, if desired.

Tasty tip

Store-bought shelf-stable gnocchi is a great shortcut because you don’t have to boil it before searing it in a skillet.

Recipe nutrition per serving: 251 Calories, Total Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 29 mg, Carbohydrates: 33 g, Fiber: 4 g, Total Sugars: 6 g, Added Sugars: 0 g, Protein: 9 g, Sodium: 699 mg, Potassium: 686 mg, Phosphorus: 165 mg, Iron: 3 mg, Folate: 118 mcg, Calcium: 144 mg, Vitamin A: 2576 IU, Vitamin C: 13 mg, Vitamin D: 6 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

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