Lemon, Asparagus and Brown Butter Gnocchi √

Serves 8.

Note: From Meredith Deeds.

2 (16-oz.) pkg. prepared potato gnocchi

• 2 tbsp. unsalted butter

• 1 tbsp. extra-virgin olive oil

2 bunches asparagus, trimmed and cut into 1-inch pieces

• Zest of one lemon

• 1/2 tsp. salt

1/4 tsp. freshly ground black pepper

• 1/3 c. grated Parmesan


Cook gnocchi according to package directions.

Heat a large skillet over medium heat. Add butter and oil and cook about 4 minutes or until butter browns. Add the asparagus and sauté until crispy tender, about 3 minutes. Add the lemon zest, salt and pepper. Add gnocchi to pan; toss to coat. Divide among serving dishes and garnish with cheese.

Nutrition information per serving:

Calories 222 Carbohydrates 22 g Protein 6g Fat 13 g Saturated fat 7 g Cholesterol 29 mg Sodium 565 mg

Calcium 97 mg

Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 2 ½ fat.