For me, there is something wonderfully decadent about gnocchi. Made from either ricotta cheese or potato, it has such a creamy texture and is so often served in brown butter or olive oil sauces.
As decadent as it seems, gnocchi can be part of a healthy diet. This version of potato gnocchi is made from potatoes, mixed with fresh kale, sauteed mushrooms and a creamy goat cheese sauce. I topped it with some shaved pecorino romano cheese. It had all the
creaminess I had hoped for and the mushrooms and kale added a wonderful earthy flavor to the dish. Nancy and Quinn loved it and Nancy, who's not a fan of leftovers, placed dibs on this for lunch the next day.
Another reason that I had hesitated to make gnocchi was that it seemed so daunting. It wasn't! In fact, it was really very easy. And, gnocchi keeps very well. You can make it up on a weekend for a weeknight meal, or make a large batch and freeze it for future
Now that I've done it once, I may try to make an even healthier version, substituting whole wheat pastry flour and using egg whites.
Nutrition information from NutritionData.com, per serving: Calories: 409, total fat: 13 grams, carbohydrate: 59 grams, fiber: 4 grams, protein: 16 grams. Weight Watchers' PointsPlus: 11.
Get the recipe at
Fight the Fat Foodie.
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