Gnocchi With Broccoli and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Very good easy recipe that you can do any night of the week. Ingredients:
3 tablespoons olive oil |
12 ounces assorted mushrooms or 12 ounces white mushrooms, sliced |
1 teaspoon salt |
1 tablespoon minced garlic |
1 cup canned fat free chicken broth |
2 bunches broccoli, trimmed, halved |
1/4 teaspoon crushed red pepper flakes |
1 (16 ounce) bag frozen potato gnocchi |
serve with parmesan cheese |
Directions:
1. Bring large pot of lightly salted water to a boil.
2. (Don't use too much salt here. A little goes a long way).
3. Heat 1-Tbsp oil in large nonstick skillet over medium heat.
4. Add mushrooms and, stirring occasionally, cook 4-5 minutes until tender (mushrooms will release their liquid).
5. Increase heat to medium-high, add salt and cook 4-5 minutes until liquid evaporates and mushrooms are golden brown.
6. Remove to serving bowl.
7. Reduce heat to medium.
8. Heat remaining 2-Tbsp oil and garlic in skillet about 1-minute until garlic is fragrant.
9. Add broth, broccoli and crushed red pepper, cover and simmer 8-10 minutes until stems are tender.
10. Meanwhile add gnocchi to pot; cover just until water boils.
11. Uncover; cook 5-7 minutes until tender.
12. Drain; add to serving bowl along with broccoli mix.
13. Toss to mix.
14. Sprinkle with Parmesan.
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