This Milanese Gnocchi (Dumplings) & Vegetable Stew recipe is bursting with beta-carotene, and filled with age-reducing phytochemicals. One bowlful will make your RealAge 4.7 days younger.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
2 teaspoons olive oil (from the sun dried tomatoes packed in oil)
3 cloves garlic, minced
3 cups low salt chicken broth
1 package (16 ounces) shelf stable (nonrefrigerated, vacuum-packed) spinach or potato gnocchi, such as Bellino brand
1/4 cup sliced well-drained sun dried tomatoes packed in oil, such as Sonoma brand
2 cups packed torn escarole
1 cup diced plum tomatoes
1/2 cup (2 ounces) crumbled Gorgonzola cheese
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
Crushed red pepper flakes or sun dried tomato bits or flakes (optional)
Heat a large, deep skillet over medium-high heat. Add oil, then garlic; cook 30 seconds, stirring frequently. Add broth; bring to a boil over high heat. Add gnocchi and sun dried tomatoes; simmer 3 to 4 minutes or until gnocchi begin to float. Stir in escarole; simmer 1 minute. Stir in tomatoes; ladle into shallow bowls. Top with cheese, sage and pepper flakes or sun dried tomato flakes, if desired.
This big, warm stew has a soft and chewy texture. For a pleasant textural contrast, sprinkle sun dried tomato flakes on top just before serving, and don’t forget to top with the Gorgonzola cheese. The dish becomes brightly lit, with little streaks of white, salty, melted flavor.
Frisee may replace the escarole and vegetable broth may replace the chicken broth.
Fat Calories: 97.00 g
Total Fat: 10.80 g
Sat. Fat: 4.60 g
Cholesterol: 30.00 mg
Total Carbohydrate: 68.00 g
Fiber: 2.20 g
Sugars: 1.80 g
Protein: 20.40 g