Asparagus and Cashew Mahimahi with Caramelized Garlic and Parmesan Gnocchi with Broccolini

Have you ever tried the vacuum-packed gnocchi before? I hadn't, before this recipe, and let me tell you that you are in a for a treat! I'm a huge gnocchi fan and aficionado, getting picky about the "fluffiness" and density of my gnocchi. Those dense, heavy blobs that sit in your stomach are just no good at all, nor are the sticky messes. The vacuum packed gnocchi, however, at least the brand I used, are neither. They're quick and easy to make and absolutely delicious. They're also not full of added salt, which is nice.

In addition to the simple yet delicious gnocchi recipe, I also served up some fresh fish market mahimahi complete with cashews, onions, and asparagus. The meal has some asian flavors, but is truly a composite of a number of things rather than representing any one culture or style. It takes advantage of fresh asparagus still available at my local farmer's market for a delicious meal that packs in the veggie-goodness.

Difficulty: medium-easy
Time: 40 min
Cost: $16.37



Asparagus and Cashew Mahimahi
Time: 30 min

Ingredients:
2 tsp olive oil
1 c sweet onion, thinly sliced
1 tbsp fresh ginger, minced
6 garlic cloves, minced
1 lb mahimahi
2 tsp lemon rind, grated
1 tbsp fresh lemon juice
1 tbsp low-sodium soy sauce
1 tsp white wine vinegar
1 tsp honey
1/2 tsp sesame oil
2 c asparagus, in 1-inch slices
1/4 c lightly salted dry-roasted cashews
1/4 c fresh cilantro, chopped

Heat a large pan over medium-high heat. Add the olive oil, swirling to coat. When the oil is hot, add the onion and saute for 3 minutes. Then add the ginger and garlic and saute for another 2 minutes.

Add the mahimahi to the pan and sprinkle the lemon rind and lemon juice evenly over the fillet. Cook for about 4 minutes on each side, or until lightly browned. (Does not have to be fully cooked at this point.)

As the fish cooks, put the soy sauce, white wine vinegar, honey, and sesame oil in a bowl. Whisk to combine, and then add the asparagus and cashews to the mixture. Whisk and toss until evenly coated.

Add the asparagus mixture to the pan with the fish. Mix everything with the spatula, ensuring that the fish continues to cook. Cook for another 4-5 minutes until the asparagus is crisp-tender and the fish is cooked to your desired degree.

Sprinkle the cilantro over the fish and serve.

Servings: 2
Serving size: 1/2 lb fish plus toppings
Nutrition: calories 315; carbs 19g; fat 8g; protein 35g; sodium 454mg; iron 17mg

Caramelized Garlic and Parmesan Gnocchi with Broccolini
Time: 20 min

Ingredients
2 c fresh broccolini
16 oz vacuum-packed gnocchi
2 tbsp olive oil
4 garlic cloves, thinly sliced
1/8 tsp red pepper flakes
4 tbsp reduced-fat parmesan cheese, grated

Bring a pot of water to a boil. Add the broccolini (trim any ends off first) and boil for 4 minutes. Then remove the broccolini with a slotted spoon and let it drain in a colander, keeping the water on the stove and boiling.

Add the gnocchi to the now-empty pot of boiling water. Cook for 3 or so minutes, or until done (follow instructions on package.) Drain them, but keep 1/4 cup of the cooking liquid. It may be slightly green from the broccolini.

Heat a pan over medium heat. Add the olive oil, swirling to coat. Add the slices of garlic (finally! I get to use the non-mince part of my garlic press!) and saute for 3 minutes, stirring constantly. Garlic burns extremely easily and you just want to lightly brown it here, so keep a close eye on it.

Add the broccolini, gnocchi, and set-aside cooking liquid to the pan. Cook for another 2-3 minutes. Then, remove from the heat and stir in the red pepper and cheese. Enjoy!

Servings: 4
Serving size: 1 1/4 cups
Nutrition: calories 235; carbs 33g; fat 9g; protein 3g; sodium 626mg; iron 6mg