Cheesy Gnocchi Skillet with Tomatoes and Spinach

• Vegetarian

• Produce

  • 1 cup Baby spinach
  • 2 cloves Garlic
  • 1/2 cup Green bell pepper
  • 1/2 cup Onion
  • 1 (15 oz can Tomatoes

• Condiments

  • 1/2 cup Tomato sauce

• Pasta & Grains

  • 1 lb Potato gnocchi

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3/4 cup Crystal farms mozzarella cheese
  • 1/4 cup Crystal farms wisconsin chunk feta cheese

Found on a-kitchen-addiction.com

Ingredients

• 1 lb potato gnocchi
• 1 tbsp olive oil
• ½ C onion, chopped
• ½ C green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can diced tomatoes, drained
• ½ C tomato sauce
• ½ tsp salt
• ¼ tsp black pepper
• 1 C baby spinach
• ¾ C Crystal Farms Mozzarella Cheese Shredded
• ¼ C Crystal Farms Wisconsin Chunk Feta Cheese, crumbled

Directions

• Preheat oven to 375.
• Cook gnocchi according to package instructions. Set aside. You may way to drizzle with 1-2 teaspoons olive oil to prevent gnocchi from sticking.
• In a large skillet, heat olive oil over medium heat. Add onions and green pepper and cook for 2 minutes. Stir in minced garlic and cook until garlic starts to lightly brown.
• Stir in diced tomatoes, tomato sauce, salt, and pepper and reduce heat to medium-low.
• Stir in gnocchi, spinach, and ½ cup mozzarella cheese. Top with remaining shredded mozzarella cheese and feta.
• Bake for 8-10 minutes or until heated through and cheese melts.
• Remove to wire rack to cool for 5 minutes before serving.