Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Cynthia DePersio
Recipe by Cooking Light August 2003

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a large Dutch oven. Add broccoli and gnocchi; cook 3 minutes or until done. Drain.

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  • 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.

Nutrition Facts

480 calories; calories from fat 24%; fat 12.9g; saturated fat 6.9g; mono fat 2.8g; poly fat 0.7g; protein 22.8g; carbohydrates 71.1g; fiber 7.2g; cholesterol 42mg; iron 3.2mg; sodium 997mg; calcium 306mg.
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