Makes 4 servings

Look for gnocchi in the pasta section of your supermarket. Romano cheese and other aged cheeses (such as Cheddar) are either lactose free or contain very little lactose because of the way cheese is made and aged.


  • 1 (32-ounce) container chicken broth with herbs
  • 1 (16-ounce) package potato gnocchi
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, minced
  • 4 plum tomatoes, chopped
  • 2 cups fresh baby spinach leaves
  • ¼ cup sliced fresh basil
  • ½ teaspoon freshly ground pepper
  • ¼ cup freshly grated Pecorino Romano cheese


Bring broth to a boil in a medium saucepan; cook gnocchi according to package directions substituting broth for water; drain, reserving ¼ cup broth.

Heat oil in a large skillet; add garlic and sauté 1 minute. Add cooked gnocchi, tomatoes and next 3 ingredients; cook over medium-high heat 5 minutes or until spinach wilts. If dish seems a little dry, add reserved broth. Sprinkle with cheese, if desired.


Per serving: Calories: 273; Carbohydrate: 26g; Fat: 17g; Saturated Fat: 7g; Cholesterol: 27mg; Protein: 6.6g; Fiber: 3.3g; Sodium: 238mg; Calcium: 124mg.