Pasta in a creamy sauce made from Benecol Greek Style yogurt and cheese. The yogurt melts right into the crispy gnocchi, and the cheese creates a gooey sauce. Marinated sun-dried tomatoes and artichoke hearts add plenty of flavour, along with mushrooms cooked in garlic and butter. Heaven on a plate!
1 tbsp butter , divided
1/2 tbsp oil
500g potato gnocchi
250g mushrooms , diced
2 cloves garlic , minced
10 pieces marinated artichoke hearts , roughly chopped
6 pieces marinated sun dried tomatoes , roughly chopped
50g cheddar cheese , grated
fresh parsley to serve
Melt 1/2 tbsp butter in a frying pan with 1/2 tbsp oil.
Add the gnocchi, and cook over a medium heat until it’s golden brown and crispy – around 10 minutes. Remove the gnocchi from the pan, and set aside
Melt the remaining 1/2 tbsp butter in the pan, and add the mushrooms and garlic. Cook for a few minutes until soft. Add the chopped artichoke hearts and sun-dried tomatoes, and mix. Return the gnocchi to the pan, and cook for another couple of minutes to heat through.
Take the pan off the heat, and add the Benecol Greek Style yogurt and grated cheese to the hot gnocchi. Mix until the cheese has melted to give a silky sauce. Season generously, and serve topped with fresh parsley.
The cholesterol lowering beneficial effect is obtained with a daily intake of 1.5g – 3.0g plant stanols per person. Each 112.5g serving of Greek Style plain yogurt provides 1.0g plant stanols.
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