Gnocchi with White Beans

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 package (16 ounces) potato gnocchi
• 1 package (6 ounces) fresh baby spinach
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1/4 teaspoon pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 3 tablespoons grated Parmesan cheese

Directions

• In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir for 5-6 minutes or until golden brown. Stir in spinach; cook until spinach is wilted.
• Add the beans, tomatoes and pepper; heat through. Sprinkle with cheeses; cover and remove from the heat. Let stand for 3-4 minutes or until cheese is melted. Yield: 6 servings.

** Look for potato gnocchi in the pasta or frozen foods section.