1 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 package (16 oz.) potato gnocchi
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (14.5 oz.) Italian diced tomatoes, undrained
1 package (6 oz.) fresh baby spinach
1/4 tsp pepper
1/2 cup shredded part-skim mozzarella cheese
3 Tbsp grated Parmesan cheese
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through.
Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.