Prepare the gnocchi according to the package directions, then drain, reserving 1/2 cup cooking water.Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the gnocchi and cook for 8 minutes or until golden brown and slightly crispy on the outside (for better browning, try not to stir too often). Reduce the heat to medium. Add the garlic and cook and stir for 30 seconds.Stir in the soup and sage and cook for 3 minutes or until hot. Add the spinach in batches and cook until just wilted. If the sauce is thicker than you'd like, add some of the reserved pasta water. Season with salt and pepper and serve topped with grated Parmesan cheese, if desired.
1 pound uncooked frozen potato gnocchi2 tablespoons olive oil2 cloves garlic, minced1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup1 teaspoon chopped fresh sage leaves5 ounces baby spinach (about 6 loosely packed cups)
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