Gnocchi & Veggie Skewer Cups
Prep: 20 minutes
Bake: 15 minutes • Serves: 4
1/2 (16-ounce) package sodium-free gnocchi with potato
10 medium white mushrooms, halved
1 medium green bell pepper, cut into 20 pieces
20 (3.75-inch) wooden skewers
1-1/2 tablespoons Colavita® Olive Oil
1/2 cup packed baby kale
3/4 cup Rao’s Homemade® Sensitive Marinara Sauce
2 tablespoons grated Parmesan cheese
1.Preheat oven to 400°. Spray rimmed baking pan with cooking spray. Prepare gnocchi as label directs, boiling only 1 minute; drain and cool slightly.
2.Thread 1 gnocchi, 1/2 mushroom, 1 piece pepper and 1 gnocchi onto each skewer; place on prepared pan and drizzle with 1 tablespoon oil. Bake skewers 15 minutes or until gnocchi are lightly browned and vegetables are tender-crisp.
3.In small saucepan, heat remaining 1/2 tablespoon oil over medium heat. Add kale; cook 2 minutes or until wilted, stirring occasionally. Add marinara; cook 2 minutes or until heated through, stirring occasionally. Makes about 1 cup.
4.Sprinkle skewers with cheese; serve with sauce.
Approximate nutritional values per serving (5 skewers, 1/4 cup sauce):
230 Calories, 9g Fat (1g Saturated), 2mg Cholesterol,
158mg Sodium, 31g Carbohydrates, 3g Fiber, 6g Protein