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Gnocchi with Brussels Sprouts & Mushrooms
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| Good - allow 1 hour | |
| 1 Tbsp | margarine |
| 16 oz | frozen gnocchi, (Italian potato dumplings) |
| 2 tsp | canola oil |
| 3/4 lb | crimini mushrooms, quartered (4 cups) |
| 8 oz | Brussels sprouts, thinly sliced crosswise (3 cups) |
| 2 tsp | minced garlic, (I used 2 large cloves) |
| 1/4 cup | shaved Parmesan for garnish, optional |
| Toasted nuts for garnish, optional (chopped cashews were good) | |
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Steps:
Heat margarine in nonstick skillet over medium-high heat. Add frozen gnocchi, directly from the freezer, and cook 4-5 minutes, turning often until browned. Transfer to a large bowl. Pour 1 teaspoon of oil into same pan and add mushrooms. Saute 7 minutes or until mushroom liquid has evaporated. Season with salt and pepper, if desired, and transfer to same bowl as gnocchi. Pour remaining oil into pan and add Brussels sprouts. Saute 5-7 minutes or until sprouts are crisp-tender. Add garlic and cook 1 minute more. Return mushrooms and gnocchi to pan and saute 2 minutes or until warmed through. Serve garnished with Parmesan or toasted nuts, if desired.
220 cal, 6 g fat, 8 protein
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