Gnocchi with chickpeas
7
Points®
Total time: 25 min • Prep: 5 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Here, sage is infused into butter and lemon, creating a luxurious and fragrant sauce to create a classic version of this Italian favourite. Toss with the chickpeas and gnocchi and you’re done. The overall taste is earthy, yet fresh. Gnocchi is a soft and chewy ingredient that makes an excellent change of pace from pasta. It cooks in just minutes, making it perfect for a weeknight meal. This entire dish can be prepared in just 20 minutes. The addition of the chickpeas, which are high in protein, make this an excellent vegetarian meal.
Ingredients
Refrigerated potato gnocchi
16 oz
Unsalted butter
2 tbsp(s)
Fresh sage
¼ cup(s), thinly sliced
Lemon zest
1 tsp(s), grated
Fresh lemon juice
1 tbsp(s)
Table salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
Low sodium canned drained chickpeas
15 oz, rinsed
Grated Parmesan cheese
2 tbsp(s)
Instructions
1
Cook gnocchi according to package directions; drain.
2
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.
3
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.
4
Serving size: 1 cup gnocchi and 1 teaspoon Parmesan
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