Recipe: 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

• 1/4 tsp. freshly ground black pepper

• 1/3 c. grated Parmesan

Directions

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.

Calories222Carbohydrates22 gProtein6gFat13 gSaturated fat7 gCholesterol29 mgSodium565 mg

Calcium97 mg

Dietary fiber3 g