Gnocchi with Mushroom Ragù
Spinach Salad with Pistachio-Lemon Vinaigrette
Ingredients
- 2 (16-oz) pkg whole wheat sweet potato gnocchi (such as Gia Russa)
- 2 Tbsp butter
- 2 Tbsp olive oil
- 3 (8-oz) pkg sliced mushrooms
- 1 shallot, thinly sliced
- ⅔ cup dry white wine
- 2 tsp chopped fresh thyme
- ¼ tsp kosher salt
- ¼ tsp pepper
- ½ cup shredded Parmesan cheese
Instructions
- Cook gnocchi according to package directions.
- Heat butter and oil in a large nonstick skillet over medium-high heat.
- Add mushrooms and shallot; cook over medium-high heat 10 minutes or until mushrooms are tender.
- Stir in wine, thyme, salt and pepper; cook 3 minutes or until wine is almost evaporated.
- Add gnocchi; cook 2 minutes or until thoroughly heated. Stir in cheese. Garnish with additional thyme, if desired.
Side Dish Ingredients
- ¼ cup shelled pistachios
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- ½ tsp Dijon mustard
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 (10-oz) pkg baby spinach
Side Dish Instructions
- Finely chop pistachios.
- Combine nuts, oil, lemon juice, mustard, salt and pepper in a large bowl; whisk until blended.
- Add spinach; toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
392
|
81
|
473
|
| Fat (g) | 12 | 7 | 19 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 13 | 2 | 15 |
| Carb (g) | 54 | 3 | 57 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 797 | 148 | 945 |
Quick & Healthy Meal Plan
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