Garlic Butter Gnocchi


Garlic Butter Gnocchi

Adapted from Robin at Faith and Flour

Serves: 6

10 points on all plans

To reduce the points, you can use light butter or less cheese.

  • 4 Tbsp butter
  • 3 cloves garlic
  • 2 cups cherry tomatoes, halved
  • 1 tsp oregano
  • salt and pepper to taste
  • pinch crushed red pepper
  • 4 cups baby spinach
  • 1 cup chicken broth
  • 1 cup fat free 1/2 and 1/2
  • 2 oz parmesan cheese, grated
  • 2 Tbsp fresh parsley chopped OR 1 tsp dried
  • 2 Tbsp fresh basil, chopped OR 1 tsp dried
  • 24 ounces cauliflower gnocchi (points were calculated with Trader Joe's brand – if you use a different brand, calculate points), thawed if frozen.
  • 4 oz part skim mozzarella, shredded

  1. Preheat oven to 350

  2. Melt butter in a skillet

  3. Add cherry tomatoes, oregano, salt and pepper and crushed red pepper

  4. Cook until the tomatoes start to burst.

  5. Add 1/2 of the spinach, cook down. Add the other half. After it is wilted, add chicken broth, half and half, parmesan cheese and herbs

  6. Bring to a simmer, reduce heat, cook 3 minutes until slightly reduced.

  7. Add gnocchi and toss to coat. Mix well

  8. Pour into a 9×13 pan. Top with mozzarella.

  9. Bake 30 minutes at 350

Main Course
pasta