Potato Gnocchi with Spinach and Yellow Squash

Adapted from Cooking Light July/August 1999
Makes 4 servings, approximately 1 cup each

(1) 1-pound package vacuum-packed potato gnocchi
1 teaspoon olive oil
1 yellow squash, quartered lengthwise and thinly sliced
1-1/2 teaspoons minced garlic
(1) 10-ounce package fresh spinach
1/4 cup fat free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 cup (2 ounces) shredded smoked Gouda cheese or
          grated sharp provolone cheese

Cook gnocchi in boiling water according to package directions.
While gnocchi cooks, heat oil in a large skillet over medium heat.
Add squash; sauté 4 minutes or until crisp tender.
Add garlic; sauté 1 minute. Add spinach; cover and cook 2 minutes or just until spinach wilts.
Reduce heat to low; stir in milk, pepper, and salt.
Add gnocchi and cheese; stir gently. Serve immediately.

Calories: 234; Fat: 7.7g; Fiber 5.7g


%d bloggers like this: