Gnocchi with Spring Vegetables - Recipes | Pampered Chef US Site

Ingredients

• 2 cups (500 mL) kale leaves, coarsely chopped
• 1 lb (450g) fresh asparagus, trimmed and cut into 2" (5-cm) pieces
• 1 tsp (5 mL) olive oil
• 1 garlic clove, pressed
• 8 oz (250 g) stringless sugar snap peas
• ¼ tsp (1 mL) salt
• 1 cup (250 mL) vegetable broth
• ⅓ cup (75 mL) milk
• 16 oz (450 g) potato gnocchi
• 1 lemon
• 4 oz (125 g) fresh mozzarella cheese (approximately ½ ball), torn into pieces
• ¼ cup (50 mL) loosely packed fresh mint leaves, chopped