Honey Mustard Gnocchi with Zucchini

A touch of honey balances the tanginess of the Dijon making this a perfect sauce for your potato gnocchi.

Ingredients:

1 lb (500g) shelf stable potato gnocchi

1 tbsp butter

1 medium zucchini (about 1 1/2 cups, cut in 1/4"slices)

2-3 tbsps fresh minced garlic

2 tbsps olive oil, divided

1/2 cup chicken broth (or a little more)

1 tbsp honey

1 tbsp Dijon mustard

1 tsp garlic powder

1 tsp dry minced onion

1/2 tsp dry oregano

1/2 tsp smoked paprika

salt and pepper to taste

lemon wedges and sliced green onion to garnish

Boil gnocchi as directed on package then drain and toss with butter. Set aside. 

Heat 1 tbsp olive oil in a skillet to medium high. Sauté zucchini slices for 5 minutes then add the garlic and gnocchi for another 3-5 minutes. Remove to a plate and set aside.

Add 1 tbsp olive oil to the pan, scraping the brown bits left from sautéing. Add the broth, honey, Dijon and seasonings and cook on medium high to coat and glaze the gnocchi. Add a little more chicken broth to get a consistency you're happy with.

Plate and garnish with lemon and green onions.

Serves 2-3

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