|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 120g Benecol Greek Style|
|50g cheddar cheese, grated|
|fresh parsley, to serve|
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. I used marinated sun-dried tomatoes and artichoke hearts to add plenty of flavour, along with mushrooms cooked in garlic and butter. Heaven on a plate!
- 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.
Remember: The cholesterol lowering beneficial effect is obtained with a daily intake of 1.5g – 3.0g plant stanols per person. Per serving of 112.5g Greek Style plain yogurt provides 0.8g plant stanols.
Thank you to Becca for collaborating with Benecol® in producing this recipe.
This was a paid collaboration but all her opinions are her own.