Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Because it's vacuum-packed, commercial gnocchi is a good pantry staple.
Ingredients[]
- 14 cups water
- 10 cups broccoli florets
- 2 (16-ounce) boxes vacuum-packed gnocchi
- 2 teaspoons olive oil
- 3/4 cup finely chopped onion
- 6 garlic cloves, minced
- 1 cup (4 ounces) grated fontina cheese
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Directions[]
- Bring water to a boil in a large Dutch oven.
- Add broccoli and gnocchi; cook 3 minutes or until done.
- Drain.
- 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.
Yield: 6 servings (serving size: 1 1/3 cups)