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
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.
Nutrition information per serving:
Calories222Carbohydrates22 gProtein6gFat13 gSaturated fat7 gCholesterol29 mgSodium565 mg
Calcium97 mg
Dietary fiber3 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 2 ½ fat.
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