Gnocchi #2

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
650
FAT
184%
CHOL
22%
SOD
33%

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Ingredients for 4 servings

1 pound gnocchi

3 tablespoons extra virgin olive oil (EVOO)

3 tablespoons butter

2 large onions, chopped

3-4 garlic, finely chopped

1-2 large handfuls Parmigiano Reggiano cheese

About 1 tablespoon of white truffle oil (optional)

2 large handfuls parsley, chopped

1/2 tablespoon Dijon mustard

Zest and juice of 1 lemon

1/4-1/2 cup extra virgin olive oil (EVOO)

Salt and freshly ground black pepper

1 large head escarole, cleaned and chopped into bite-size pieces

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