Gnocchi with Creamy Tomato Sauce
17 1/2 ounce packages potato gnocchi (such as De Cecco)
tablespoon olive oil
cups sliced button mushrooms
teaspoon ground black pepper
cups no-salt-added tomato sauce
cups frozen peas, thawed
cup ricotta cheese
Shaved Parmesan cheese (optional)
Small fresh basil leaves (optional)
- Bring a large pot of salted water to boiling. Add gnocchi; cook about 2 minutes or until gnocchi rise to the top of water. Using a slotted spoon, remove gnocchi and place in a large bowl.
- Meanwhile, in a large nonstick skillet heat olive oil over medium-high heat. Add mushrooms to skillet; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook for 3 minutes.
- Add tomato sauce, peas, and the 1 teaspoon dried basil to mushrooms in skillet. Reduce heat to medium; simmer for 5 minutes. Stir in ricotta cheese, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper; pour over gnocchi. Stir to combine. Ladle into bowls. If desired, top with shaved Parmesan and fresh basil.
Nutrition Facts(Gnocchi with Creamy Tomato Sauce)
- Per serving:
- 365 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 11 mg chol.,
- 825 mg sodium,
- 69 g carb.,
- 5 g fiber,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet