Corned Beef & Cabbage with Potato Gnocchi

Celebrate St. Patrick's Day with this creamy spin on the classic Corned Beef and Cabbage recipe that the whole family will love!

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

INGREDIENTS

• Nonstick cooking spray
• 1⅓ cups chopped cooked corned beef (about 8 ounces)
• 2 cups shredded green cabbage
• ½ cup shredded carrots
• 1 cup heavy cream
• 1½ tablespoons coarse ground mustard
• 2 tablespoons chopped parsley plus additional for garnish (optional)
• 1 package (17.5 ounces) refrigerated potato gnocchi

DIRECTIONS

1. Heat large skillet over medium-high heat; spray with cooking spray. Add corned beef; cook 3 minutes or until browned, stirring frequently. Add cabbage and carrots; cook 2 minutes or until vegetables are wilted, stirring frequently. Transfer to plate; cover to keep warm. Makes about 3 cups.
2. In same skillet, heat cream to a boil over medium heat, scraping browned bits from bottom of skillet with wooden spoon; reduce heat to medium-low. Whisk in mustard; cook 3 minutes or until slightly thickened. Stir in parsley; remove from heat.
3. Prepare gnocchi as label directs; drain and stir into cream mixture. Makes about 3 cups.
4. Serve gnocchi mixture topped with corned beef mixture garnished with parsley, if desired.

Approximate nutritional values per serving (¾ cup corned beef mixture, ¾ cup gnocchi): 554 Calories, 34g Fat (17g Saturated), 123mg Cholesterol, 1137mg Sodium, 46g Carbohydrates, 3g Fiber, 5g Sugars, 16g Protein