Easy weeknight meals are my jam. Love ‘em! There’s nothing I hate more than getting home from work at 7:15pm and having to make dinner. Sometimes I’m lucky enough to get home and my roommate is cooking, or I have plans to go out to eat, but on those nights when I have to fend for myself, I want something quick and easy.
The #SundaySupper team totally gets this and always has my back. Our #WeekdaySupper roundups are always filled with fresh ideas. This month’s theme is RED. Very appropriate, what with it being the month of all things Valentine’s Day and love and hearts and that kind of nonsense. Today I get to be in on all the fun, bringing you a recipe that may take about 30 minutes or so to put together. This recipe makes enough for two as a side dish that’d be great alongside a piece of meat, or you could pile it all onto your plate and eat the whole thing as your meal. That’s what I did, and I was pretty content.
Homemade RED tomato sauce is the star here with whole wheat gnocchi and spinach. Suffice to say, this is a pretty healthy meal. You could add in more veggies if you’re so inclined, but I like the simplicity of the gnocchi, spinach and tomato sauce…and of course lots of grated parmesan cheese on top! Everything is better with cheese…
Want more weekday friendly meals? Check out this week’s group of #WeekdaySupper bloggers and their recipes!
Baked Gnocchi with Spinach and Homemade Tomato Sauce
Serves two as a side or one as a full meal
1 tbsp olive oil
4-5 garlic cloves, minced
1 shallot, minced
4 oz. tomato paste
¼ cup water
2 tbsp Gourmet Garden Oregano
Salt and pepper
1 cup whole wheat gnocchi, partially cooked
2 large handfuls fresh baby spinach leaves
Preheat the oven to 350 degrees.
Heat oil over medium heat in a small saucepot. Add minced garlic and shallot and cook until fragrant. Stir in tomato paste and water. Add oregano and mix well. Bring to a boil and then let simmer for about 5 minutes. Season with salt and pepper to taste.
Add the partially cooked gnocchi and spinach to the tomato sauce, stirring until combined. Place into a small non-stick baking dish (I used a Le Creuset ceramic dish) and baked for 25 minutes. Optional: Sprinkle parmesan cheese on top and return to the broiler for an additional 1-2 minutes until cheese is melted.
Or just sprinkle the cheese on top and enjoy!
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