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.
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!
More From Allyou
- Calories: 580
- Fat: 28g
- Saturated fat: 12g
- Protein: 22g
- Carbohydrate: 74g
- Fiber: 7g
- Cholesterol: 63mg
- Sodium: 773mg
- 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 pound frozen or shelf-stable gnocchi
- 2/3 cup grated Parmesan
- 2 tablespoons chopped fresh basil
- 1. Bring a pot of salted water to boil. Place asparagus in a bowl and 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 and cream, 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.
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