Here we add a little cooked spinach to traditional potato gnocchi for a zip of color. They're delicious tossed with a pesto or your favorite marinara sauce.
Make Ahead Tip: Toss cooked gnocchi with olive oil and refrigerate in a single layer for up to 2 days. (Or freeze cooked gnocchi in a single layer on a lined baking sheet, transfer to an airtight container and freeze for up to 3 months. Defrost in the refrigerator.) Reheat gnocchi in boiling water until they float.
Tip: To get a golden-brown crust on the outside of the gnocchi, cook about one-quarter of a batch of the gnocchi at a time in 1 teaspoon extra-virgin olive oil in a large nonstick skillet over medium-high heat, stirring gently, about 2 minutes.
3 starch, 1 vegetable