This four-ingredient dish is way more than the sum of its parts. And the mere 10 minutes it takes to put together (not counting the time is takes to bring the gnocchi cooking water to a boil) only makes the interesting and flavorful results more surprising.
1 package (25 ounces) potato gnocchi
1 can (10 3/4 ounces) reduced-sodium, reduced-fat cream of broccoli soup
1/2 cup low-fat (1%) milk
3 tablespoons store-bought pesto
1. In a large pot of boiling water, cook the gnocchi according to package directions. Drain, reserving ½ cup of the cooking water. Transfer the gnocchi to a bowl.
2. Meanwhile, in a small saucepan, heat the soup and milk over low heat. Stir in the reserved cooking water and the pesto.
3. Pour the soup mixture over the gnocchi, and toss to combine. Makes 6 servings
PER SERVING 331 calories, 6.8g total fat (2.3g saturated), 14mg cholesterol, 3g dietary fiber, 57g carbohydrate, 11g protein, 891mg sodium
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.