GNOCCHI PRIMAVERA
Potato gnocchi with wonderful crisp vegetables and basil make a delicious, rustic meal.
Provided by Dawn Camacho
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until the cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.
- Heat 1 teaspoon of olive oil in a skillet over medium heat, and cook and stir the pine nuts until lightly toasted and fragrant, about 3 minutes. Remove the pine nuts from the skillet and set aside.
- Cook the gnocchi according to the package directions, and drain them in a colander set in the sink.
- Pour 1 tablespoon of olive oil in a large skillet over high heat, and cook and stir the zucchini just until seared, about 2 minutes; remove the zucchini from the pan. Reduce the heat to medium, and cook and stir the mushrooms in the same pan, until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return the zucchini to the pan; add the tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil, and stir a few times to combine and heat through.
- To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 26.2 g, Cholesterol 30.1 mg, Fat 21.3 g, Fiber 2.7 g, Protein 10.2 g, SaturatedFat 8.1 g, Sodium 248.8 mg, Sugar 1.6 g
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Tayab Ali
[email protected]I highly recommend this recipe. It's delicious, easy to make, and a great way to use up leftover vegetables.
Malik Fakhar jani
[email protected]This is one of my favorite recipes. It's so versatile and I can always find new ways to make it.
Lockie Star
[email protected]This dish is perfect for meal prep. I make a big batch on the weekend and then eat it throughout the week.
Zunaira Zafar
[email protected]I made this dish with gluten-free gnocchi and it turned out great. It's a great option for people with dietary restrictions.
Shobuj Raj
[email protected]I'm not a vegetarian, but I love this dish. It's so flavorful and satisfying.
Chinua Marvis
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Alina Ahmad
[email protected]My kids loved this dish. They ate it all up and asked for seconds.
MD Rakinsheikh
[email protected]I've made this dish several times and it's always a winner. It's so easy to make and it's always delicious.
Tanzima Jannat
[email protected]This is the perfect dish for spring. The fresh vegetables and light sauce are so refreshing.
Yasmine “Tery” Villar
[email protected]I made this dish for a party and it was a huge hit. Everyone loved it!
Wendi Grice
[email protected]This dish is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this is a great way to use them up.
Jolan Homan
[email protected]I'm not a huge fan of gnocchi, but I loved this dish. The sauce was so good that I didn't even notice the gnocchi.
James Stackhouse
[email protected]This is my new favorite pasta dish. The combination of flavors and textures is perfect.
Paige Reinert
[email protected]I added some grilled chicken to this dish to make it a complete meal. It was delicious!
Fluvvy Comics
[email protected]The sauce is the star of this dish. It's so creamy and flavorful. I could eat it with a spoon!
Steve Aliprandi
[email protected]I love how easy this dish is to make. It's perfect for a weeknight meal. The fresh vegetables make it feel healthy and light.
Saania Zehra Jamal
[email protected]This gnocchi primavera was a hit with my family! The sauce was creamy and flavorful, and the vegetables were cooked perfectly. I'll definitely be making this again.