Instructions: 4 TO 6 SERVINGS DAIRY-FREE

Gnocchi, hearty dumplings made from potato flour and semolina, add a satisfying goodness to stews. Youll find them in your supermarkets frozen foods section, shelved near ravioli and other frozen pasta.

MEAL PLAN: Balance this stew with a salad of mixed greens, seedless orange sections and slivered toasted almonds tossed with a red wine vinaigrette.

Serve bread sticks on the side as well.

Bring large pot of lightly salted water to a boil. Add gnocchi, stirring to prevent sticking, and cook until tender, about 15 minutes.

Meanwhile, in large saucepan, heat oil over low heat. Add garlic and cook, stirring often, until golden, 1 minute. Stir in spinach, tomatoes, oregano and basil. Increase heat to medium and bring to a simmer. Cook until heated through, stirring occasionally, about 5 minutes.

Drain gnocchi well, then stir into tomato mixture along with parsley. Season with salt and pepper. Serve in shallow bowls, sprinkled with Parmesan if desired.

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