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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.
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