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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 431.3
  • Total Fat: 8.2 g
  • Cholesterol: 12.5 mg
  • Sodium: 805.2 mg
  • Total Carbs: 74.7 g
  • Dietary Fiber: 9.7 g
  • Protein: 19.1 g

View full nutritional breakdown of Gnocchi & Beans a la Veggies calories by ingredient
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Gnocchi & Beans a la Veggies

Submitted by: DILBERTA

Introduction

This is very filling and a good way to use up leftover veggies. Feel free to substitue your favorites.

Enjoy!
This is very filling and a good way to use up leftover veggies. Feel free to substitue your favorites.

Enjoy!

Number of Servings: 4

Ingredients

    4 teasoons Olive Oil, divided
    1 packages (17.6 oz) Borrelli Gnocchi Di Patate (Italian Potato Dumplings)

    2 cups Zucchini, cut in bite-sized chunks
    1 cup Onions chopped

    1/2 cup Green Bell Pepper, chopped
    4 cloves Garlic, minced
    3/4 cup Green Beans, cut in 1" pieces

    2 cups fresh Spinach, torn
    1 can (15.5 ox) cannellini beans (or your favorite), drained & rinsed (I used Bush's)
    1 can (14.5 oz) Diced Tomatoes, No Salt Added
    1 can (6.5 oz) Mushrooms, canned, no salt added (I used Meijer brand)

    1/2 cup Mozzarella part-skim cheese,
    1/4 cup Parmesan Cheese, Reduced Fat

Directions

1. HEAT 2 teaspoons of the olive oil in a very large frying pan over medium-high heat. When the pan is hot, add the gnocchi and cook until they are slighlty browned. Remove them from the pan until later.

2. HEAT the remaining oil in the frying pan. Reduce the heat to medium and add the onion and zucchini. Cook until tender, about 5 minutes.

3. ADD the green pepper, garlic and green beans. continue sauteing for about 3 minutes.

4. RETURN the heat to medium-high. Add the spinach, beans, tomatoes and mushrooms. Cover and cook for 2 minutes. Uncover and cook for another minute.

5. RETURN the gnocchi to the pan and continue heating for 2-3 mintues.

6. PLACE each serving (14-15 oz) on a plate and top each with 1/4 of the mozzarella and parmesan cheeses.



Number of Servings: 4

Recipe submitted by SparkPeople user DILBERTA.






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