Vegan
Crispy Caprese Gnocchi
Parmesan Broccoli
Ingredients
- 1 Tbsp olive oil
- ½ (16-oz) pkg refrigerated potato gnocchi
- 3 Tbsp butter
- 1 Tbsp chopped fresh thyme
- 2 cloves garlic, minced
- 1 pint cherry tomatoes
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp thinly sliced fresh basil
- ½ tsp lemon zest
- ½ Tbsp lemon juice
- ½ (8-oz) ball fresh mozzarella cheese, thinly sliced
Instructions
- Preheat broiler. Heat oil in an ovenproof skillet over medium-high heat. Add gnocchi; cover and cook 3 to 4 minutes, stirring occasionally until pasta is tender; remove from skillet, and keep warm.
- Melt butter in same skillet over medium heat. Stir in thyme; cook 5 to 8 minutes or until butter turns deep golden brown and smells nutty, stirring occasionally.
- Add garlic; cook 1 minute or until fragrant. Add tomatoes, salt, and pepper; cook 4 to 6 minutes or until slightly softened.
- Remove from heat; stir in gnocchi, basil, lemon zest, and lemon juice. Top with cheese. Broil 2 to 4 minutes until cheese is melted and slightly browned.
Side Dish Ingredients
- ¾ lb broccoli, cut into florets
- 1½ Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 clove garlic, minced
- 2 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 400°F. Combine broccoli, oil, salt, and pepper on a rimmed baking sheet.
- Bake 20 minutes or until almost tender. Add garlic and cheese; bake 5 minutes longer or until broccoli is browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
573
|
180
|
753
|
| Fat (g) | 39 | 12 | 51 |
| Sat. Fat (g) | 20 | 2 | 22 |
| Protein (g) | 15 | 5 | 20 |
| Carb (g) | 46 | 10 | 56 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 1183 | 432 | 1615 |
| T. Sugs (g) | 5 | 4 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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