Vegetable Gnocchi

Total Time: 20 minutes

Ingredients:

• 2 (10-ounce) bags potato gnocchi
• 2 tablespoons coconut or olive oil
• 1 bell pepper, sliced in strips
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 small zucchini, sliced
• 3 cups of raw spinach
• 8 ounces grape tomatoes, halved
• 1 drop Basil essential oil
• 1 drop Lemon essential oil
• 2 teaspoons fresh lemon juice
• ½ cup parmesan cheese
• 1 teaspoon fresh chopped rosemary leaves
• Salt and pepper to taste

Directions:

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until golden brown. Transfer to a bowl and set aside.
2. Add the remaining 1 teaspoon oil, onion, zucchini, and bell pepper to the pan and sauté, stirring, over medium heat.
3. Stir in garlic and water. Cover and cook until the vegetables are soft.
4. Add spinach and cook, stirring, until spinach starts to wilt.
5. Stir in tomatoes, salt, pepper, lemon juice, essential oils, and fresh herbs.
6. Stir in gnocchi and sprinkle with parmesan cheese.
7. Cover and cook until cheese is melted.