Sun-Dried Tomato Gnocchi

Ingredients
1/2 cup canned artichoke hearts
1/2 cup julienne-cut sun-dried tomatoes
1 (14-oz) can reduced-sodium chicken broth
2 1/2 cups water
16 oz gnocchi pasta
1 tablespoon butter
1 tablespoon shredded Parmesan cheese

Prep

• Dice artichokes and tomatoes coarsely; set aside.

Steps

1. Reserve 1/4 cup of the chicken broth; set aside. Combine remaining broth (about 1 1/2 cups) and water; cover and bring to boil on high for gnocchi.
2. Add gnocchi to boiling broth mixture (if needed, separate gnocchi before dropping into water). Cook and stir 4 minutes or until tender.
3. Drain gnocchi. Return empty saucepan to medium-high heat. Place remaining 1/4 cup chicken broth, artichokes, and tomatoes in pan; cook 2–3 minutes or until heated.
4. Gently stir gnocchi, butter, and cheese into tomato mixture; cook 1 more minute or until butter and cheese melts. Serve.

CALORIES (per 1/4 recipe) 240kcal; FAT 4g; CHOL 31mg; SODIUM 700mg; CARB 24g; FIBER 3g; PROTEIN 7g;  VIT A 8%; VIT C 6%; CALC 4%; IRON 10%

(This recipe is courtesy of Publix apron's simple meals)