- and vegetables are tender. Add asparagus and garlic; cook and stir
- 2-3 minutes longer.
- Stir in wine. Bring to a boil; cook until liquid is almost
- evaporated. Add goat cheese, basil, lemon juice, salt and pepper.
- Stir in gnocchi; heat through. Sprinkle with Parmesan cheese. Yield:
- 4 servings.
Nutritional Facts: 1-1/2 cups (calculated without Parmesan cheese) equals 454 calories, 15 g fat (6 g saturated fat), 58 mg cholesterol, 995 mg sodium, 56 g carbohydrate, 5 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.