Gnocchi Primavera

Gnocchi Primavera Recipe
Photo: Kate Sears; Styling: Elizabeth Blake

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!

Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 580
Fat 28 g
Satfat 12 g
Protein 22 g
Carbohydrate 74 g
Fiber 7 g
Cholesterol 63 mg
Sodium 773 mg

Ingredients

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

Preparation

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,

All You

May 2014
Also featured in: All You, April 2013;
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