Turn lower-carb cauliflower gnocchi into a complete and satisfying meal with this riff on classic brown butter and sage gnocchi. We added beans to amp up the fiber and protein for a fast and healthy dinner.
Ingreadient
- 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
Direction
- Heat butter and oil in a large skillet over medium-high heat. Add gnocchi and cook until browned, about 5 minutes.
- 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.
