Skillet Gnocchi with Tomatoes & Spinach

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 16 ounces gnocchi; cook, stirring often, until golden brown, 8 to 10 minutes. Transfer to a bowl.

Add the remaining 1 teaspoon oil and the minced garlic to the pan; cook over medium heat, stirring, until fragrant, about 30 seconds. Add 5 ounces spinach, 2 cups tomatoes and ¾ cup water; bring to a lively simmer. Cover and cook, stirring occasionally, until the tomatoes are tender and the spinach is wilted, 4 to 5 minutes. Reduce heat to medium-low and stir in the gnocchi. Cook, covered, until the sauce is thickened and bubbly, about 3 minutes. Remove from heat. Divide among 4 bowls; top each with ¼ cup ricotta. Garnish with ground pepper, if desired.