These gnocchi are crispy on the outside, tender on the inside because you saute them in hot oil.
Opt for whole-wheat gnocchi to get 2 extra grams of fiber per serving compared to white.
Add gnocchi and cook, stirring occasionally, until crispy, 5 to 7 minutes.
Transfer to a plate.
Add the remaining 1 tablespoon oil and leek to the pan.
Cook, stirring frequently, until tender-crisp, about 2 minutes.
Add tomatoes and cook until starting to soften, about 2 minutes.
Add sage and garlic; cook, stirring, until fragrant, about 1 minute.
Add wine and butter and cook until the butter melts, about 1 minute.
Serve the gnocchi and vegetables topped with Parmesan, pepper and more sage, if desired.
oil to the pan and cook 1 lb.
peeled and deveined raw shrimp until pink, about 2 minutes.
Transfer to the plate with the gnocchi and continue with Step 2.
To make Pork Chops with Tomatoes & Leeks: Swap 1 lb.
pork chops for the gnocchi in Step 1.
Season with 1/4 tsp.
each salt and pepper and cook, turning once, until cooked through, about 5 minutes total.
Continue with Step 2 and serve the pork topped with the vegetables.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
