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Gnocchi Primavera
Gnocchi Primavera
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savory potato gnocchi mixed with mushrooms, grape tomatoes, zucchini, and fresh basil, finished with crispy Parmesan cheese.
Ingredients:
  • 0.5 cup freshly grated Parmesan cheese, divided
  • 1 teaspoon olive oil
  • 2 tablespoons pine nuts
  • 1 (16 ounce) package potato gnocchi
  • 1 zucchini, chopped
  • 12 fresh mushrooms, cleaned and stems trimmed
  • 12 grape tomatoes
  • 10 torn fresh basil leaves
Instructions:
  • In a nonstick skillet over medium-low heat, spritz with cooking spray. Add 2 tablespoons of Parmesan cheese to the skillet, allowing it to melt into a thin circle, bubble, and brown at the edges, approximately 1 minute. Flip the cheese crisp and brown the other side for 30 seconds. Transfer to a plate to cool. Repeat process to make a total of 4 cheese crisps.
  • Heat a teaspoon of olive oil in a skillet over medium heat. Toast pine nuts until fragrant for about 3 minutes, then set them aside.
  • Prepare gnocchi following the package instructions and then drain in a colander in the sink.
  • In a large skillet over high heat, sear zucchini in 1 tablespoon of olive oil for 2 minutes. Remove zucchini. Reduce heat to medium; cook mushrooms until juicy but still firm, about 5 minutes. Drain juices. Return zucchini to the pan; add tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil. Heat through while stirring.
  • Plate the gnocchi evenly onto four plates and garnish each with a Parmesan cheese crisp before serving.

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