Recipes Noodles

White Bean Sage Cauliflower Gnocchi

featured-image

Ingredients

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 1 (12 ounce) bag frozen cauliflower gnocchi

  • 1 (15 ounce) can low-sodium white beans, rinsed

  • 1 tablespoon dried sage

  • 1 tablespoon water

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper

  • 4 cups baby arugula

Directions

 

  1. Heat butter and oil in a large skillet over medium-high heat. Add gnocchi and cook until browned, about 5 minutes.

  2. Add beans, sage and water. Cover and simmer until the gnocchi are tender and the beans are heated through, about 5 minutes. Season with salt and pepper. Serve over arugula.

Related Recipes

post-thumbnail

Chicken Salad

This chicken salad recipe combines Greek-style yogurt and mayonnaise for a creamy dressing. Sweet apple, toasty hazelnuts and crunchy celery balance the flavors and texture. Serve on toasted baguette or atop lightly dressed greens. Read More
post-thumbnail

Cheesy Portobello Chicken Cutlets with Broccoli

Adding nutty Gruyère atop the chicken at the very end and popping it under the broiler takes this dish from delicious to heavenly. If you can't find Gruyère, Jarlsberg or Emmentaler cheese makes a good substitute. Read More
post-thumbnail

Chimichurri Noodle Bowls

We're mixing whole-grain spaghetti with zucchini noodles to add volume and save calories in these simple, flavor-packed meal-prep bowls. The bright and herby chimichurri sauce originally appeared in Katie Workman's salmon recipe for EatingWell magazine (see Associated Recipes). Leftover chicken, tofu or canned beans can be swapped in for the shrimp. Read More