Gnocchi Primavera With Spring Asparagus And Peas Recipes

GNOCCHI PRIMAVERA

Gnocchi Primavera image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 17.5-ounce package potato gnocchi
3 tablespoons extra-virgin olive oil
1 leek (white and light green parts only), quartered lengthwise and cut into 2-inch pieces, well rinsed
8 small radishes, trimmed and quartered
8 ounces sugar snap peas, trimmed
Freshly ground pepper
2 tablespoons unsalted butter
1/4 cup grated parmesan cheese, plus shaved cheese for topping
1 teaspoon finely grated lemon zest
1 tablespoon finely chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes.
Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen. Top each serving with shaved parmesan.

Nutrition Facts : Calories 500 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 25 milligrams, Sodium 750 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 16 grams

GNOCCHI PRIMAVERA WITH SPRING ASPARAGUS AND PEAS

Gnocchi Primavera with Spring Asparagus and Peas image

Provided by Roz

Number Of Ingredients 14

Ingredients

1 lb. potato gnocchi (homemade or packaged)
2 - 3 Tbsp. olive oil
4 Tbsp. butter
½ medium size onion, diced
3 large cloves garlic, minced
1 cup broccoli, cut into small florets
1 cup green peas
1 cup snap peas
2 cups asparagus spears, cut into 2" long slices, dry ends discarded
1 - ½ cup sliced bella mushrooms
½ cup matchstick carrots
any spring vegetable of your choice
1/2/ cup Parmesan cheese
heavy cream if desired (at room temperature)

Steps:

Bring a deep pot of water to a boil; add about a tablespoon of salt to the water.
Add the gnocchi or pasta of your choice; cook to al dente according to the package directions.
In a large, deep frying pan, heat the olive oil and butter on medium heat.
Add onions and saute for one minute, then add the garlic and saute for another minute (do not burn the garlic).
Add the vegetables and cook until a little soft, but still firm, for about 5 minutes. Do not overcook, the vegetables should be a brilliant color.
Salt and pepper to taste; add more butter if necessary.
Pour into a large serving bowl.
Add about a half cup of parmesan cheese.
Add the gnocchi or pasta.
If desired, add heavy cream to desired consistency

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