Parmesan Whole wheat Gnocchi

Lent is upon us, and I am always looking for healthy, filling and meatless recipes.  This one not only comes together incredibly quickly, but also feels like comfort food because of the gnocchi. 

Ingredients:

•  
• 1-1/2 Tbsp garlic infused extra virgin olive oil (or sub regular EVOO)
• 16oz whole wheat gnocchi
• 2 Tablespoons butter
• 1 bunch asparagus, chopped into 1” pieces

1 cup cherry tomatoes

1/4 small onion, chopped

1 small zucchini, chopped

1/2 cup frozen corn

4 garlic cloves, minced

1/4 cup 2% milk

4 Tablespoons freshly grated parmesan cheese

 Directions:

1.       Boil gnocchi for 3 minutes to soften.  Meanwhile, heat EVOO in a large skillet over medium-high heat. When gnocchi has finished boiling, transfer to skillet with EVOO, spreading in a single layer.  Sauté for 3-4 minutes, or until golden brown on the bottom. Toss and then continue to sauté for another 3-4 more minutes until golden brown on all sides. Remove skillet from heat then set aside.

2.       While cooking gnocchi, heat butter in another large skillet and add asparagus, zucchini, corn, and onion. Sauté about 3-4 minutes, then add minced garlic and tomatoes. Sauté until tomatoes are warmed through.  Remove skillet from heat then add milk and parmesan cheese.

3.       Pour gnocchi into skillet and toss to combine. Serve topped with additional parmesan cheese, if desired.