1 lb Gnocchi

2 T Unsalted butter

2 Small shallots, minced

1 lb Asparagus, ends cut off, cut into 1-in pieces

1/4 c Chicken broth

1 T Lemon juice

1/2 tsp Dried thyme

2 T Fresh basil, chopped or 1 tsp dried basil

10oz Container light Alfredo sauce

Cook gnocchi according to package directions.  Meanwhile, melt butter in a skillet over medium low heat, add shallots.  Sauté 1-2 minutes, add asparagus and toss, then add chicken broth.  Cover and cook until asparagus is crisp tender, about 3-5 minutes.  Toss in the lemon juice, thyme, and basil.  Add the gnocchi and Alfredo sauce.  Toss, continue to cook until warmed through.  Serve immediately.

Serves 8.  Per approximate 1 cup serving:  217 calories, 8 g fat, 4 g saturated fat, 30 mg cholesterol, 469 mg sodium, 29 g carbohydrate, 2 g fiber, 7 g protein.

Recipe adapted form Mpls Star Tribune