Super Fast
Gnocchi with Walnuts and Parmesan
Spinach Salad with Roasted Red Peppers and Artichokes
Ingredients
- 1 (16-oz) pkg gnocchi
- 1 Tbsp olive oil
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 2 Tbsp walnuts, toasted
- ½ Tbsp fresh lemon juice
- ¼ tsp salt
- ⅛ tsp pepper
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook gnocchi according to package directions; drain, reserving ¼ cup pasta water.
- Sauté mushrooms in hot oil 8 minutes or until browned and tender.
- Add gnocchi, walnuts, lemon juice, salt, pepper and reserved ¼ cup pasta water to mushrooms in skillet; toss well to coat.
- Sprinkle with Parmesan cheese just before serving.
Side Dish Ingredients
- 1 (14-oz) can quartered artichoke hearts, drained
- 1 (5-oz) pkg baby spinach
- ½ (7-oz) jar roasted red bell peppers, drained and chopped
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
Side Dish Instructions
- Combine all ingredients in a large bowl; toss well to coat.
- Let stand 10 minutes before serving.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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