CRISPY GNOCCI with BRUSSELS SPROUTS

Here's a new take on Gnocci--they're cooked by crisping in a saute pan with a little butter.  The result is something between pasta and a pan-fried dumpling.  For a little extra crunch and protein, add a handful of toasted nuts to the finished dish. Serves 6.


1-16 oz package gnocchi
2 Tbsp butter
2 Tsp olive oil, divided
1# Cremini mushrooms, quartered
8 oz Brussels sprouts, thinly sliced crosswise
1 clove garlic,minced
1/4 Cup shaved or grated Parmesan, optional

Heat butter in a large non-stick skillet over medium-high heat.  Add frozen gnocchi and cook 4-5 mnutes, turning and tossing often until browned.  Transfer to a large bowl.

Pour one teaspoon olive oil into the same pan and add mushrooms.  Cook seven minutes or until mushroom liquid has evaporated.  Season with salt and pepper, and transfer to same bowl as gnocchi.

Pour remaining oil into pan, lower the heat to medium and add sprouts.  Saute five to seven minutes, or until sprouts are crisp tender and browned in spots.  Add garlic and a little salt and pepper to taste and cook one minute more.

Return mushrooms and gnocchi to pan, combine with sprouts and warm thoroughly about two minutes.  Serve garnished with Parmesan, if desired.

Only 239 calories and 3 grams of saturated fat and 16mgrams of cholesterol!