Chicken Gnocchi Soup
START TO FINISH 45 minutes
1. In a 4- to 5-qt. pot heat oil and butter over medium. Add onion, celery, and carrots; cook until tender, about 5 minutes. Add garlic and flour; cook and stir 1 minute more.
2. Slowly whisk in half-and-half. Cook, stirring constantly, until thickened. Stir in next six ingredients (through pepper). Bring to boiling. Stir in gnocchi, chicken, and spinach. Cook, stirring occasionally, until gnocchi are tender, about 4 minutes. Top servings with Parmesan cheese.
Makes 6 servings.
PER SERVING 459 cal., 23 g fat (10 g sat.fat), 84 mg chol., 1,135 mg sodium, 41 g carb., 2 g fiber, 6 g sugars, 24 g pro.
Roasted Asparagus and Gnocchi
HANDS ON 15 minutes
ROAST 25 minutes at 425°F
1. Preheat oven to 425°F. In a large bowl combine gnocchi, chicken, asparagus, mushrooms, onion, 3 Tbsp. of the oil, the Italian seasoning, salt, and pepper. Toss to coat. Spread in a 15x10-inch baking pan.
This story is from the One-Pan Recipes edition of Better Homes & Gardens US.
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This story is from the One-Pan Recipes edition of Better Homes & Gardens US.
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