Gnocchi Primavera With Spring Asparagus And Peas Recipes

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GNOCCHI PRIMAVERA WITH SPRING ASPARAGUS AND PEAS



Gnocchi Primavera with Spring Asparagus and Peas image

Provided by Roz

Number Of Ingredients 14

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

SKILLET GNOCCHI PRIMAVERA WITH LEMON CREAM SAUCE



Skillet Gnocchi Primavera with Lemon Cream Sauce image

This gnocchi recipe showcases an abundance of fresh vegetables and is the perfect option for a spring meal, and the bonus is it's a one-skillet meal! If you're craving more protein, add in some chopped grilled chicken.

Provided by thedailygourmet

Categories     Main Dishes     Pasta     Pasta Primavera Recipes

Time 30m

Yield 5

Number Of Ingredients 19

2 tablespoons salted butter
1 ½ teaspoons lemon-infused olive oil
1 ½ teaspoons herb-infused olive oil
1 (12 ounce) package refrigerated gnocchi
3 cloves garlic, minced
1 shallot, minced
2 cups small broccoli florets
1 cup frozen peas
1 cup julienned carrots
½ cup chopped red bell pepper
1 small zucchini, sliced diagonally
1 small yellow squash, sliced diagonally
1 cup vegetable broth
1 ½ tablespoons lemon juice
½ cup heavy cream
½ cup finely shredded Parmesan cheese, or more to taste
1 pinch salt and ground black pepper to taste
¾ cup halved grape tomatoes
⅛ teaspoon crushed red pepper flakes, or to taste

Steps:

  • Heat butter and infused olive oils in a large skillet over medium-high heat until butter is melted. Add gnocchi and stir frequently until golden, about 3 minutes. Add garlic and shallot; cook and stir until fragrant, 1 to 2 minutes.
  • Add broccoli, peas, carrots, bell pepper, zucchini, and squash; lightly saute until tender, 2 to 3 minutes. Slowly pour in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly add cream and 1/2 cup Parmesan cheese; mix to incorporate. Add remaining lemon juice and heat until warmed through and Parmesan is melted, about 3 minutes. Season with salt and pepper.
  • Garnish each serving with tomatoes, red pepper flakes, and Parmesan.

Nutrition Facts : Calories 358.1 calories, Carbohydrate 29 g, Cholesterol 63.3 mg, Fat 23.8 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 13.2 g, Sodium 421.4 mg, Sugar 6 g

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