Garden Fresh Gnocchi

Not a fan of the vegetables we chose? Feel free to swap one out to add your favorites to the mix.

Makes 2 servings Total time: 30 minutes

HEAT:

1

1 1/2

1/4

TOSS:

1 1 1

3/4 1/2

TOSS:

1/2 stick unsalted butter (8 Tbsp.)

Tbsp. minced fresh garlic tsp. each kosher salt and black pepper tsp. red pepper flakes

lb. purchased gnocchi cup grape tomatoes ear corn, shucked, kernels cut from cob cup chopped fresh green beans cup sliced mini sweet peppers

cup chopped fresh basil Grated Parmesan

Preheat grill to medium or oven to 450°.

Prepare one foil packet by placing two sheets of heavy-duty foil (each 24-inches long) on top of one another; coat with nonstick spray.

Heat butter, garlic, 1/2 tsp. salt,

1/2 tsp. black pepper, and pepper flakes in a bowl in the microwave until butter melts.

Toss gnocchi in a bowl with butter mixture, tomatoes, corn, green beans, and sweet peppers.

Place gnocchi mixture in center of one side of prepared foil strip. Pull foil over top, then fold in sides tightly crimping to seal; transfer to grill or oven.

Grill or bake packet 15–20 minutes; remove from grill and open carefully.

Toss gnocchi with basil, season with salt and black pepper, and serve with Parmesan.

Per serving: 593 cal; 48g total fat (29g sat); 122mg chol; 713mg sodium; 40g carb (6g fiber, 7g total sugars); 7g protein