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Gnocchi with Spring Vegetables
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
Steps
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