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.
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
How to Make It
Bring water to a boil in a large Dutch oven. Add broccoli and gnocchi; cook 3 minutes or until done. Drain.
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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I thought this was delicious and much more creamy than I expected. Only thing I tweaked was I added a little more chicken broth and used it to deglaze the pan before adding the remaining ingredients. Will make it again!
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