Easy. Weeknight. Meals.
It’s a need in my household, I don’t know about you. But by the time dinner rolls around, I’m like, “didn’t I just feed all you kids a few minutes ago?” AND it’s about time. TIME. Who’s got time for an elaborate meal that takes hours to prepare?!?! Not me.
So, in my quest to make dinners healthier, faster, and easier to prepare, I came up with this NEW recipe I’m sharing today on Studio 5.
Three words: Creamy Garden Gnocchi
I keep gnocchi in my pantry each and every week. (pre-made gnocchi in the pasta section at the grocery store) We basically have a few ways we like to eat it. And this light cream sauce is one of those ways. I lighten it up using only a little bit of cream- heavy on the broth. Still great flavor, texture and rich. AND is looks gourmet. Without the fat, calories, etc. Being a little healthier is our family goal.
( I love being on set)
Another close up. YUM. We ate it up last night. And it’s always a winner. AND I can have dinner on the table in 15 minutes flat. #momgoals
1 pkg. pre-made Gnocchi (pasta section at the grocery store)
1 tbsp. olive oil
1 small sweet onion
2 cups mushrooms, sliced
1 small zucchini, or 2 cups broccoli florets, 1/2 lb. asparagus pieces
1/2 tsp. Kosher salt
1/2 tsp. Nutmeg
1 tsp. garlic powder or garlic paste
1 tbsp. Garden Gourmet basil paste
1 1/2 cup chicken broth
1/3-1/2 cup heavy cream
Fresh basil for garnish
In a large skillet over medium high heat, saute the onion and mushroom until caramelized and tender, 5-6 minutes, stirring occasionally. Add the zucchini (or broccoli or asparagus), salt, nutmeg, garlic and basil. Stir to bring together the flavors and saute for 1 more minute. Add the chicken broth, and gnocchi to the pan. Bring to a simmer and cook for 2 minutes, stirring occasionally. Then add the cream, cheese and remove the gnocchi skillet from the heat. Top with grilled chicken, more cheese and fresh basil if desired.
Dinner is served!