Gnocchi with chickpeas
Refrigerated potato gnocchi
¼ cup(s), thinly sliced
1 tsp(s), grated
Fresh lemon juice
Canned drained chickpeas
15 oz, rinsed
Grated Parmesan cheese
- Cook gnocchi according to package directions; drain.
- Meanwhile, melt butter in large skillet over medium heat. Add sage leaves and cook, stirring occasionally, until butter just begins to brown, 4–5 minutes.
- Add lemon zest and juice, salt, and pepper; cook 15 seconds. Add chickpeas and cook, tossing, until coated, about 30 seconds. Stir in gnocchi and toss for another 30 seconds. Divide among 6 bowls and sprinkle each with 1 teaspoon cheese.
- Serving size: 1 cup gnocchi and 1 teaspoon Parmesan