Gnocchi with Brussel Sprouts & Pesto




Fresh Brussel Sprouts

Mushrooms, slicced


Chicken Broth


First, but your brussel sprouts in half and sautee in a pan over meduim heat in a little olive oil. Cook for about 5 minutes then add the chopped garlic and mushrooms.


Cook until crisp but tender, do not overcook, they become soggy. Next, boil the gnocchi in a pot in the chicken broth. Boil for no longer than 5 minutes. Drain, but keep about 1/2 cup of the broth. Add the gnocchi to the brussel sprouts and add the pesto sauce. If it seems thick, add a little of the reserved broth. Toss together and warm for a few minutes in the pan.



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