600 Calories or Less

Cheesy Gnocchi & Zucchini Skillet

with Rosemary Breadcrumbs

45 MIN

4 Servings

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600 Calories or Less

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Keep it Vegetarian

From the Test Kitchen

For this comforting dish, you'll bake pillowy gnocchi in a creamy, subtly spicy tomato sauce under a layer of melty mozzarella cheese. Spinach and zucchini add pops of green, and you'll top the skillet with fragrant rosemary breadcrumbs and tangy parmesan for an indulgent finish.
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Dietary Information

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Vegetarian 600 Calories or Less

Nutrition

PER SERVING
Calories

520 Cals (est.)

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fresh

ingredients

17.6 oz Gnocchi
2 Zucchini
5 oz Baby Spinach
1 bunch Rosemary
2 cloves Garlic
¼ cup Grated Parmesan Cheese
¼ cup Cream
½ lb Fresh Mozzarella Cheese
1 8-Oz Can Tomato Sauce
1 Tbsp Calabrian Chile Paste
¼ cup Panko Breadcrumbs
1 tsp Whole Dried Oregano

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; finely chop the leaves.

2 Make the rosemary breadcrumbs

In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped rosemary and breadcrumbs; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

3 Make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic, oregano, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Add the spinach, tomato sauce (carefully, as the liquid may splatter), and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Bake the skillet & serve your dish

Add the gnocchi to the pan and stir to combine. (If your pan isn't oven-safe, transfer to a baking dish.) Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Carefully cover the pan with foil. Bake in the oven 10 to 12 minutes, or until the filling is bubbly. Carefully remove the foil. Continue to bake 3 to 5 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 3 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven and let stand at least 2 minutes before serving. Serve the baked skillet garnished with the rosemary breadcrumbs and parmesan. Enjoy!