Gnocchi with Fresh Vegetables in a Vodka Sauce and Rosemary Swordfish

Gnocchi is pretty much the best thing ever. I love this classic Italian dish in pretty much any form. I've made gnocchi from scratch several times, but since that takes many hours (unless you're Fabio from Top Chef) I'm always scouring for frozen options that are at least close to the made-fresh variety. However, I've recently discovered these little bites of heaven in an inexpensive, vacuum-packed box and they taste amazing. While they still may not rival the true, made from scratch variety, they are a close runner-up and at a few dollars a box and under 10 minutes to boil are a must-have for weeknights.

Here, I prepared the gnocchi with several fresh veggies - zucchini, tomato, onion, and mushrooms - in a delicious vodka sauce. It was creamy yet light, and full of delicious, fresh tomato flavor. Then, I paired the potato and veggie dish with some rosemary swordfish. What's not to love?

Difficulty: medium easy
Time: 30 min
Cost: $27.48

Nutrition and recipe below the jump!



Gnocchi with Fresh Vegetables in a Vodka Sauce
Time: 20 min

Ingredients:
1 tsp olive oil
1/2 c yellow summer squash, sliced
1 c zucchini, sliced
2 garlic cloves, minced
2 c mushrooms, sliced
3 c potato gnocchi, vacuum-packed (1 box)
1 tomato, diced
6 oz can tomato sauce, no salt added
1 c fat free half and half
1/2 tsp black pepper

Heat a large pan over medium to medium-high heat. Add the oil, swirling to coat. When the oil is hot, add the squash, zucchini, garlic, and mushrooms. Saute for 7-8 minutes, stirring to keep from burning. The veggies should be lightly browned and tender at the end of that time.

While the veggies are cooking, prepare your gnocchi according to directions on the back of the box. When they're done, drain, rinse with cold water to keep from sticking, and set aside to use in the next step.

When the veggies have sauteed long enough, add the cooked gnocchi, tossing to evenly coat the potato bites. Add the diced tomato and saute for 1-2 minutes.

Pour the tomato sauce, fat free half and half, and black pepper into the pan. Stir until everything is evenly combined. The sauce should be a nice pink color. Cook for 3 minutes or until thoroughly heated through. Serve immediately.

Servings: 4
Serving size: about 1-1.25 cups
Nutrition: calories 254; carbs 55g; fat 0g; protein 7g; sodium 702mg; iron 9mg

Rosemary Swordfish
Time: 20 min

Ingredients:
1 tsp olive oil
1 lb swordfish
2 tsp rosemary, chopped
1/2 tsp black pepper

Heat a grill pan over medium high heat. Add the olive oil, swirling to coat. Sprinkle half the rosemary and black pepper on one side of the swordfish and place it into the pan, with that side down. Sprinkle the remaining rosemary and black pepper on the side facing up.

Cook for 5-7 minutes, then flip. Cook for another 5-7 minutes or until cooked to your desired degree.

Servings: 2
Serving size: 1/2 lb
Nutrition: calories 352; carbs 1; fat 14g; protein 54g; sodium 245mg; iron 14mg