Gnocchi Primavera

Name: Gnocchi Primavera
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 10 torn fresh basil leaves; 12 fresh mushrooms, cleaned and stems trimmed; 12 grape tomatoes; 2 Tbsps olive oil, divided; 118 milliliters freshly grated Parmesan cheese, divided; 2 Tbsps pine nuts; 454 grams package potato gnocchi; 1 zucchini, chopped

Gnocchi Primaveran is If you have olive oil, parmesan cheese, potato gnocchi, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. It works well as a budget friendly hor d'oeuvre. Users who liked this recipe also liked Gnocchi Primavera, Gnocchi alla Primavera, and Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate.

Instructions

Spray a nonstick skillet with cooking spray, and place over medium-low heat.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

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.

Ingredients you will need

Parmesan

Cheese

Equipment you will use

Frying Pan

Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.

Ingredients you will need

Cheese

Chips

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.

Ingredients you will need

Olive Oil

Pine Nuts

Equipment you will use

Frying Pan

Remove the pine nuts from the skillet and set aside.

Ingredients you will need

Pine Nuts

Equipment you will use

Frying Pan

Cook the gnocchi according to the package directions, and drain them in a colander set in the sink.

Ingredients you will need

Gnocchi

Equipment you will use

Colander

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.

Ingredients you will need

Mushrooms

Olive Oil

Zucchini

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fresh Basil

Olive Oil

Pine Nuts

Tomato

Zucchini

Gnocchi

Equipment you will use

Frying Pan

To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.

Ingredients you will need

Parmesan

Gnocchi

Equipment

Frying Pan

Colander

Ingredients

Servings:

torn fresh basil leaves 12

fresh mushrooms, cleaned and stems trimmed 12

grape tomatoes 2Tbsps

olive oil, divided 118milliliters

freshly grated Parmesan cheese, divided 2Tbsps

pine nuts 454grams

package potato gnocchi 1

zucchini, chopped

Recommended wine: Chianti, Verdicchio, Trebbiano

Gnocchi works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Casan Emma Chianti Classico. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 21 dollars per bottle.