Gnocchi with Broccoli Fontina Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To sneak in a green vegetable and a glass of milk's worth of calcium, we've paired mashed potato dumplings with broccoli and cheese. Because it's vacuum-packed, purchased gnocchi is a good pantry staple. Ingredients:
14 cups water |
10 cup broccoli florets |
2 (16-ounce) boxes vacuum-packed gnocchi (such as alessi) |
2 teaspoons olive oil |
3/4 cup finely chopped onion |
6 garlic cloves, minced |
1 cup (4 ounces) grated fontina cheese |
1/2 cup fat-free, less-sodium chicken broth |
1/4 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. Bring water to a boil in a large Dutch oven. Add broccoli and gnocchi; cook 3 minutes or until done. Drain.
2. Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring frequently. Stir in broccoli mixture, fontina, broth, and pepper; cook 1 minute or until thoroughly heated. Sprinkle with Parmesan.
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