Gnocchi Primavera provides all the ingredients you need for a quick, weeknight dinner. Use frozen gnocchi to whip up this one-dish meal in minutes!
Salt and pepper
1 pound asparagus, tough ends removed, cut into 1-inch pieces
1 tablespoon unsalted butter
1 tablespoon olive oil
10 ounce button mushrooms, sliced
2 cloves garlic, finely chopped
3 plum tomatoes, seeded and diced (about 1 1/2 cups)
1 cup frozen peas
1/2 cup heavy cream, warmed
1/2 cup low-sodium vegetable broth, warmed
1 pound frozen or shelf-stable gnocchi
2/3 cup grated Parmesan
2 tablespoons chopped fresh basil
How to Make It
Bring a pot of salted water to boil. Place asparagus in a bowl with 2 Tbsp. water; microwave on high until tender, 3 to 4 minutes.
Melt butter with oil in a large skillet over medium heat. Add mushrooms, garlic and 1/2 tsp. salt and sauté until mushrooms have given off most of their liquid, about 8 minutes. Add tomatoes and sauté until softened, about 3 minutes longer. Stir in peas, cream and broth, bring to a simmer, and cook until slightly thickened, about 5 minutes.
Cook gnocchi in boiling water until they float, about 5 minutes for frozen and 2 minutes for shelf-stable, or as package label directs. Drain and add to vegetable mixture, along with asparagus. Stir in Parmesan and toss to coat. Season with salt and pepper, sprinkle with basil and serve immediately.
I too had the same question about the vege broth. I did add it along with the cream it turned out very good but a little runny. The flavor of the broth was worth the runny sauce. I emailed allyou to clarify the recipe but never got a response. Very disappointed in all you for not responding. We don't like asparagus so I left it out. Since the sauce was more runny, I used extra gnocchi and almost doubled the size of the recipe.
This was delicious! However, the broth in the ingredient list never appeared in the recipe. I didn't add it and it didn't need it. I substituted Baby Bellas for the button mushrooms, as they are more flavorful. Will definitely make again!