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Gnocchi Primavera

4

30 min

Gnocchi Primavera

Gnocchi Primavera Photo 1

Category

Pasta Recipes

Time

30 min

Serving

4 persons

Calories

327

Rating

4.00★ (10)

Cuisine

Author: Victoria Buriak
Potato gnocchi with wonderful crisp vegetables and basil make a delicious, rustic meal.

Ingredients

  • freshly grated Parmesan cheese: 0.5 cup (divided)
  • olive oil: 1 tsp
  • pine nuts: 2 Tbsp
  • Potato gnocchi: 1 pack (16 ounce pack)
  • olive oil: 2 Tbsp (divided)
  • zucchini: 1 piece (chopped)
  • mushrooms, cleaned and stems: 12 piece (trimmed, fresh)
  • grape tomatoes: 12 piece
  • Fresh Basil Leaves: 10 piece (torn)

Metric Conversion

Stages of cooking

Gnocchi Primavera Photo 21
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  1. 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 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.
    Gnocchi Primavera Photo 2
  2. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add pine nuts; cook and stir until lightly toasted and fragrant, about 3 minutes. Remove pine nuts from the skillet and set aside.
    Gnocchi Primavera Photo 3
  3. Cook gnocchi according to the package directions; drain them in a colander set in the sink.
    Gnocchi Primavera Photo 4
  4. Pour 1 tablespoon of olive oil in a large skillet over high heat. Add zucchini; cook and stir just until seared, about 2 minutes. Remove zucchini from the pan. Reduce heat to medium; add mushrooms and stir until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return zucchini to the pan; add tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil; cook and stir until heated through.
    Gnocchi Primavera Photo 5
  5. To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.
    Gnocchi Primavera Photo 6

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