Baked Tomato-Chorizo Gnocchi
Charred Broccoli Florets
Ingredients
- 2 (16-oz) pkg gnocchi (preferably whole wheat)
- 4 oz ground chorizo sausage
- 2 pints grape tomatoes
- 1 (24-oz) jar roasted garlic marinara sauce (such as Rao's)
- 1 cup shredded manchego cheese
- 1 (1-oz) pkg fresh basil, coarsely chopped
Instructions
- Preheat oven to 450°F. Cook gnocchi according to package directions; drain and keep warm.
- Meanwhile, cook chorizo in a large ovenproof skillet over medium-high heat 5 to 6 minutes or until crumbly. Add tomatoes; cook 4 minutes or until tomatoes begin to burst. Stir in marinara sauce and gnocchi; sprinkle with cheese.
- Transfer skillet to oven, and bake 10 minutes or until cheese is melted. Sprinkle with basil.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 2 Tbsp olive oil
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Cut large broccoli florets in half. Combine all ingredients on a rimmed baking sheet; spread in a single layer.
- Bake 14 minutes or until well browned, stirring once during last 2 minutes of baking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
488
|
72
|
560
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 14 | 3 | 17 |
| Carb (g) | 65 | 6 | 71 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 1233 | 191 | 1424 |
Quick & Healthy Meal Plan
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