Fried Gnocchi with Broccoli and Peas Recipe

Total: 30m | Prep: 10m | Serves: 4

Nutritional Information: 380 calories, 15g fat, 2mg cholesterol, 295mg sodium, 50g carbohydrates, 5.3g fiber, 13.2g protein, 104mg calcium

The only thing better than dumplings are fried dumplings! Add onions, garlic, broccoli and peas to gnocchi and you’ve got a filling and fun dish. Gnocchi are Italian dumplings made of potatoes or flour (or both) and eggs. Some packaged gnocchi have a high salt content, so pick a lower-sodium variety. Try cauliflower-gnocchi for an even lower salt and oxalate option.

Ingredients:
1 pound prepared gnocchi
4 tablespoons extra-virgin olive oil
1 small to medium yellow onion, thinly sliced (about 1 cup)
2 cups chopped broccoli (frozen or fresh)
½ cup frozen peas
2 cloves diced garlic
¼-½ cup water
¼-½ teaspoon red pepper flakes (more or less, to taste)
1 teaspoon lemon zest, plus 2 tablespoons lemon juice
2 tablespoons grated parmigiano-reggiano, more for serving

Preparation:
1. Bring a large saucepan of water to a boil. Add the gnocchi and cook them until they float. Drain.
2. Meanwhile, in a large (preferably 12-inch) nonstick skillet, heat 2 tablespoons oil to cook the onion over medium heat until it begins to brown. Add in the broccoli and garlic. Stir and sauté, then cover the mixture for 5 minutes or so, until the broccoli softens. Add the frozen peas and pepper flakes and sauté for another 2-3 minutes until the peas warm. Stir in the lemon zest and lemon juice. Put this mixture aside.
3. Add the remaining 2 tablespoons of oil to the skillet and add in the gnocchi. Fry the gnocchi over medium-high heat for about 5 -10 minutes, stir. Brown the gnocchi on all sides.
4. Gently mix in the onion, broccoli and pea mixture, as well as the parmigiano, along with about 4 tablespoons water to moisten and coat the gnocchi.
5. Serve immediately, sprinkled with extra parmigiano.

For more great recipes, check out our Living Healthy: Fight Kidney Stones with Food Cookbook.