Creamy Mushroom Gnocchi
Pear-Walnut Arugula Salad
Ingredients
- 6 Tbsp butter
- 2 (9-oz) pkg gnocchi
- 1 (16-oz) pkg sliced mushrooms
- 1½ cups freshly grated Parmesan cheese
- ¾ cup heavy cream
- 3 Tbsp chopped fresh thyme, optional
Instructions
- Melt 3 Tbsp butter in a large skillet over medium heat. Add 1 pkg of gnocchi, spreading in a single layer, and cook 8 minutes or until toasted, turning occasionally. Repeat procedure with remaining butter and gnocchi.
- Meanwhile, cook mushrooms in another large skillet coated with cooking spray over medium-high heat 8 minutes or until browned. Add cheese, cream, and, if desired, thyme.
- Cook 2 to 3 minutes or until thickened. Serve mushroom mixture over gnocchi.
Side Dish Ingredients
- 1 (10-oz) pkg arugula
- 3 pears, chopped
- 6 Tbsp chopped walnuts
- 6 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
428
|
160
|
588
|
| Fat (g) | 28 | 11 | 39 |
| Sat. Fat (g) | 17 | 1 | 18 |
| Protein (g) | 12 | 3 | 15 |
| Carb (g) | 34 | 17 | 51 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 784 | 134 | 918 |
| T. Sugs (g) | 3 | 10 | 13 |
| A. Sugs (g) | 0 | 0 | 0 |
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