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Gnocchi Primavera

Photo: Kate Sears; Styling: Elizabeth Blake
Prep time 15 mins
Cook time 20 mins

Serves: 4

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

Nutrition Information

  • calories 580
  • fat 28 g
  • satfat 12 g
  • protein 22 g
  • carbohydrate 74 g
  • fiber 7 g
  • cholesterol 63 mg
  • sodium 773 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

Fresh Start for Spring
Also appeared in: All You, April, 2013;