Published March 8, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 30 min
Prep Time: 15 min | Cook Time: 15 min
Gnocchi are Italian potato dumplings you can find either frozen or in the pasta aisle. They can be served immediately after boiling or quickly saut?ed for a wonderful golden brown and crunchy exterior.
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Serving size: |
Approx. 1 cup |
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Calories per serving: |
199 |
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Total Fat 4.4g |
7% |
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Sodium 421mg |
18% |
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Serving size: |
Approx. 1 cup |
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Calories per serving: |
199 |
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% Daily Value* |
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Total Fat 4.4g |
7% |
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Saturated Fat 0.6g |
3% |
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Sodium 421mg |
18% |
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Total Carbohydrate 37.3g |
12% |
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Protein 4.9g |
7% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1/2 pound Brussels sprouts, trimmed
- Vegetable cooking spray
- 1/2 large onion, thinly sliced
- 1 teaspoon minced garlic
- 1/2 cup cherry tomatoes, halved
- 1 (13 oz.) package of potato gnocchi
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
Step by Step:
- Cut each Brussels sprout in half and thinly slice each half crosswise.
- Boil gnocchi according to package directions and set aside.
- Heat large non-stick skillet or wok coated with cooking spray over medium-high heat. Add onions and garlic and sauté 2 minutes. Add Brussels sprouts and stir-fry 4 minutes. Reduce heat to medium and add tomatoes. Cook 1 to 2 minutes or until Brussels sprouts are crisp-tender. Remove from pan and keep warm.
- Heat olive oil in skillet and add gnocchi. Cook until golden brown, stirring occasionally, about 3 minutes. Add Brussels sprout mixture and toss to combine.
- Serve sprinkled with balsamic vinegar.
