From the Editors of Live Right Live Well
For a fast, easy and healthy dinner during the hectic holiday season, turn to canned pumpkin and whole-wheat gnocchi (pronounced “NOH-kee”). Little Italian dumplings made from potatoes and flour, gnocchi cook in just three minutes. Rosemary-spiked pumpkin sauce uses part-skim ricotta cheese instead of heavy cream to keep fat low. One serving of this savory dish overflows with antioxidant-rich vitamin A from the pumpkin -- over 300 percent of your daily needs! Look for packages of gnocchi in the pasta aisle.
Makes 4 servings
Ingredients2 16-ounce packages whole-wheat gnocchi1 1/2 tablespoons extra-virgin olive oil2 1/4 cups chopped onion2 large garlic cloves, finely minced2 teaspoons fresh, very finely minced rosemary1 1/2 cups fat-free, low-sodium chicken broth1 15-ounce can pure pumpkin2 tablespoons part-skim ricotta cheese1/4 teaspoon saltDash of ground black pepper1 teaspoon balsamic vinegarShaved parmesan cheese (optional topping)
Directions1. Cook gnocchi according to package directions. Drain and set aside.
2. While gnocchi cook, prepare pumpkin sauce in a large 12-inch skillet.
3. Heat olive oil over medium heat, then add onions and cook until onions are barely soft and translucent (about 2 to 3 minutes).
4. Add garlic and saute for another 2 to 3 minutes, until onions are tender.
5. Add rosemary and saute for 1 minute.
6. Add chicken broth, pumpkin, ricotta, salt and pepper, stirring constantly until thoroughly combined and hot.
7. Stir in balsamic vinegar. Remove from heat and serve over cooked whole-wheat gnocchi. Top with shaved parmesan if desired.
Nutrition information (per serving, without parmesan)440 calories11 g protein87 g carbohydrate6.5 g fat (1 g saturated)3 mg cholesterol950 mg sodium375 mg potassium141 mg calcium2.5 mg iron16,580 IU vitamin A12 mg vitamin C6.5 g fiber
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