30 minutes or lessA rich-tasting entr8Ee, this dish focuses on contrasting textures and flavors for its main effect. A tart salad made with arugula and tomatoes makes a fine pairing. Serve this with an Italian-inspired dessert such as a tiramisu or gelato.
- 3 Tbs. olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 green pepper, seeded and cut into strips
- 1 cup water-packed artichoke hearts, well-drained
- 1 cup green peas, fresh or frozen and thawed
- 1 lb. fresh or vacuum-packed gnocchi
- 4 oz. crumbled gorgonzola cheese
- 1/4 cup chopped parsley for garnish
Heat 2 tablespoons olive oil in a large skillet over medium heat. Saut8E onion and garlic until softened, for about 5 minutes. Reduce heat to medium-low, and saut8E pepper, artichoke hearts and peas for 10 to 12 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil over medium-high heat, and cook gnocchi according to package directions, or until gnocchi float to surface. Remove from heat, drain, rinse briefly under cold water and put in a large serving bowl. Drizzle with remaining 1 tablespoon olive oil.
To serve, spoon cooked vegetables over gnocchi, sprinkle with gorgonzola and garnish with parsley.
The cheese in this pasta dish is spicy and salty, so you’ll need a big, bold, Italian red to fully enjoy its flavor. The Poliziano Rosso di Montepulciano is an elegant wine that would be great with this dish.
- Calories: 440
- Carbohydrate Content: 56 g
- Cholesterol Content: 25 mg
- Fat Content: 20 g
- Fiber Content: 7 g
- Protein Content: 14 g
- Saturated Fat Content: 7 g
- Sodium Content: 870 mg
- Sugar Content: 6 g