Baked Gnocchi with Feta Cheese and Spinach
Greek Cucumber-and-Tomato Salad
Ingredients
- 1 (16-oz) pkg potato gnocchi
- 4 Tbsp butter, divided
- 2 (6-oz) pkg baby spinach
- 2 tsp minced garlic
- 3 Tbsp all-purpose flour
- 4 cups 2% reduced-fat milk
- ½ cup crumbled feta cheese
- ½ cup freshly grated Parmesan cheese
- ½ cup pine nuts
Instructions
- Preheat oven to 400°F. Cook gnocchi according to package directions.
- Melt 1 Tbsp butter in a large skillet over medium heat. Add spinach and garlic; cook 1 to 2 minutes or until spinach is wilted. Remove from skillet.
- Melt 3 Tbsp butter in skillet. Whisk in flour; cook 1 minute, whisking constantly. Gradually add milk, whisking constantly; cook 2 minutes or until slightly thickened. Stir in feta.
- Stir in spinach and gnocchi; spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with Parmesan and nuts. Bake 15 minutes or until golden.
Side Dish Ingredients
- 1 English cucumber, sliced
- 1 pint grape tomatoes
- ½ cup thinly sliced red onion
- ½ cup pitted kalamata olives
- ⅓ cup red wine vinaigrette
- 2 Tbsp chopped fresh dill
Side Dish Instructions
- Toss together all ingredients in a large bowl. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
423
|
84
|
507
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 15 | 1 | 16 |
| Carb (g) | 41 | 9 | 50 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 700 | 283 | 983 |
Quick & Healthy Meal Plan
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