Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra virgin olive oil (, divided)
  • 1 tablespoon butter
  • 1 package ((12 ounces) gluten-free, wheat-free gnocchi)
  • 1 large yellow onion (, thinly sliced)
  • 3 cloves garlic (, minced)
  • 1 bag ((12 ounces) frozen small brussels sprouts)
  • 1/2 cup low sodium vegetable broth
  • 1 can ((15-ounces) no-salt added diced tomatoes)
  • 1 can ((15-ounces) chickpeas, well rinsed and drained)
  • salt and fresh ground pepper (, to taste)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese

Instruction

  • In a large nonstick skillet, heat 1 tablespoon oil over medium heat.
  • Add gnocchi and cook, stirring often, for about 6 minutes, or until plumped and starting to brown.
  • Remove from heat and transfer gnocchi to a bowl; set aside.
  • Add the remaining oil and butter to the skillet; heat and stir in the onions. Cook for 2 minutes, stirring often.
  • Add garlic, brussels sprouts and vegetable broth.
  • Cover and cook over medium heat for 5 to 6 minutes, or until vegetables are tender.
  • Stir in tomatoes and chickpeas; season with salt and pepper and bring to a simmer.
  • Add the previously prepared gnocchi and sprinkle with mozzarella and parmesan.
  • Cover and cook for 4 to 5 minutes, or until the cheese is melted and the sauce is bubbling.
  • Remove from heat and serve.