Mushroom-Spinach Baked Gnocchi
Simple Lemony Arugula Salad
Ingredients
- 1 (16-oz) pkg gnocchi
- 1 (8-oz) pkg sliced mushrooms
- 1½ Tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp Italian seasoning
- 1 cup natural marinara sauce (such as Rao's)
- 1½ cups baby spinach
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Cook gnocchi according to package directions.
- Meanwhile, cook mushrooms in a large skillet over medium-high heat 6 to 8 minutes.
- Add oil, garlic, and seasoning; cook 3 to 5 minutes or until mushrooms are browned. Add sauce, spinach, and gnocchi, stirring until spinach wilts.
- Transfer mixture to a 13- x 9-inch baking dish; sprinkle with cheese. Bake 15 to 20 minutes or until bubbly.
Side Dish Ingredients
- 2 tsp extra virgin olive oil
- 1 tsp lemon juice
- ¼ tsp pepper
- ⅛ tsp salt
- ½ (5-oz) pkg baby arugula
- 2 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Whisk together oil, lemon juice, pepper, and salt in a bowl. Add arugula; toss. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
415
|
70
|
485
|
| Fat (g) | 16 | 6 | 22 |
| Sat. Fat (g) | 4 | 1.5 | 5.5 |
| Protein (g) | 12 | 2 | 14 |
| Carb (g) | 59 | 2 | 61 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 1060 | 250 | 1310 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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