Gnocchi and Purple Potatoes with Broccolini
By garnishing this dish with a dusting of grated Parmesan cheese or a portion of shredded mozzarella or fontina cheese, you can achieve a different flavor profile. And for a kick of heat, add sparingly some crushed red pepper.
INGREDIENTS | SERVES 4
- 1 (17.6-ounce) package fresh gnocchi
- 1 bunch broccolini, chopped and cooked
- 10 baby purple potatoes, cooked and cubed
- 1 (13¾-ounce) can artichoke hearts, drained and quartered
- 3 tablespoons capers
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons pesto
- Salt and freshly ground black pepper to taste
Cook the gnocchi according to package directions, drain, and put into a serving bowl.
Add the broccolini, potatoes, artichoke hearts, and capers.
Whisk together the oil, vinegar, pesto, salt, and pepper.
Pour over the vegetables and toss to combine. Serve.
Nutrition
750 calories
40g fat
85g carbohydrates
15g protein
970mg sodium
9g fiber
What Are Gnocchi?
A knot-shaped pasta most commonly made with mashed potatoes and flour, gnocchi, when freshly made and right from the boiling water, are so delicate they seem to whisper. Another less common version is made with semolina flour, milk, and cheese. You can make potato gnocchi yourself, but fresh ones are sold at Italian markets and some supermarkets.
