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February 22, recipeGNOCCHI WITH
BROCCOLINI & MUSHROOMS
(4 servings down to 2)
THIS IS REALLY YUMMY,
ESPECIALLY WITH THE REVISION.
MY REVISION:
Bring the water to a boil. While you are doing that
throw a few whole garlic cloves in a black frying pan
with the broccolini (about 5 stems),
an equal amount of mushrooms coarsely chopped.
I like to dry roast my vegetables and
add the EVOO at the end to taste. Forget the salt!!!!
When the water comes to a boil,
throw in as much gnocchi as you want to eat,
about 10 or 12, i.e. a handful. Turn the timer on
for 4 minutes, and then remove with a hand strainer,
easier than the whole colander thing.
Let it drain for a minute.
Then toss that into the pan and stir it around,
like let it toast a little. Sprinkle on a little crushed pepper.
Meanwhile throw in the chicken broth, about a cup,
if you don't have broth use can use a few bits of chicken
and the broth from the potato gnocchi.
(I use the bits and pieces and the drippings
left over from a rotisserie type chicken I baked
and used for the asian chicken salad, some tacos,
and the greek style chicken dish I ate yesterday).
Let it reduce and plate it with a little of the broth, mmmmmmmmmmmmm.
Ingredients
3 Tbsp EVOO
12 oz assorted mushrooms (if including shiitakes, discard stems) or white mushrooms, sliced
1 tsp salt
1Tbsp minced garlic
1 cup fat-free chicken broth
2 bunches broccolini (about 1 lb) ends trimmed, halved crosswise
1/2 tsp crushed red pepper
1 bag (16 oz) frozen potato gnocchi
garnish grated parmesan
Directions
Bring a large pot of lightly salted water to a boil.
Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add mushrooms and, stirring occasionally, cool 4to 5 minutes until tender (mushrooms will release their liquid). Increase heat to medium-high, add salt and cook 4 to 5 minutes until liquid evaporates and mushrooms are golden brown. Remove to serving bowl. Reduce heat to medium.Heat remaining 2 Tbsp oil and garlic in skillet about 1 minute or until garlic is fragrant. Add brother, broccolini and crushed red pepper' cover and simmer 8 to 10 minutes until stems are tender.
Meanwhile, add gnocchi to pot; cover just until water returns to a boil. Uncover; cook as package directs. Drain, add to serving bowl along with broccolini; toss to mix. Sprinkle servings with Parmesan.
431 calories, fiber 6 grams
