SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 185.4
  • Total Fat: 7.3 g
  • Cholesterol: 4.9 mg
  • Sodium: 654.2 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.3 g

View full nutritional breakdown of Gnocchi with Mushrooms, Sweet Peppers and Zucchini calories by ingredient
Report Inappropriate Recipe

Gnocchi with Mushrooms, Sweet Peppers and Zucchini

Submitted by: COPPERHEAD71

Introduction

An excellent hearty and colorful spring dish. This makes an excellent side to some fresh grilled salmon or ahi tuna, or a main entree for a vegetarian meal. An excellent hearty and colorful spring dish. This makes an excellent side to some fresh grilled salmon or ahi tuna, or a main entree for a vegetarian meal.
Number of Servings: 4

Ingredients

    1 package Trader Giotto's Gnocchi Potato Pasta (500g or about 17 oz)
    1.5 tbsp extra virgin olive oil
    1 medium to large size baby zucchini, sliced then halved
    4 baby sweet red and yellow peppers, seeded and julienned
    1/2 cup crimini mushrooms, stems removed and sliced
    1 clove garlic, finely diced
    Sea Salt Crystals
    1 cube frozen Dorot Chopped Basil (or approximately 1 tbsp chopped fresh basil)
    1/2 cup of white wine (I recommend a Sauvignon Blanc with citrus notes)
    1/4 cup freshly shredded parmesan cheese

Directions

Prepare gnocchi according to package instructions. Drain and set aside.

At the same time the gnocchi is cooking, heat a large saute pan over medium heat. Add olive oil. Add zucchini, peppers, mushrooms, garlic, basil and pinch of sea salt crystals. Cook until the veggies are tender, stirring often. Add wine and gnocchi. Cook over medium-high heat, stirring often. Wine will thicken and reduce down about 1/2-3/4. Remove from heat and serve immediately sprinkled with a little freshly shredded parmesan cheese. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user CCEARLS.






Great Stories from around the Web


Rate This Recipe