Gnocchi Primavera Recipe

Potato Gnocchi with Parmesan Crisps and Vegetables

Ingredients

• cup freshly grated Parmesan cheese, divided
• 1 teaspoon olive oil
• 2 tablespoons pine nuts
• 1 (16 ounce) package potato gnocchi
• 2 tablespoons olive oil, divided
• 1 zucchini, chopped
• 12 fresh mushrooms, cleaned and stems trimmed
• 12 grape tomatoes
• 10 torn fresh basil leaves

Directions

Step 1: Spray a nonstick skillet with cooking spray and heat it over medium-low. Add 2 tablespoons of Parmesan cheese to the skillet, cooking until the cheese melts into a thin circle. It should bubble and brown around the edges, taking about 1 minute. Flip the crisp and cook the other side for another 30 seconds. Transfer the crisp to a plate to cool. Repeat the process to make 3 more cheese crisps.

Step 2: Heat 1 teaspoon of olive oil in a skillet over medium heat. Add pine nuts and stir them until lightly toasted and fragrant, about 3 minutes. Remove from heat and set aside.

Step 3: Cook the gnocchi according to the package instructions. Once done, drain them in a colander set in the sink.

Step 4: In a large skillet, heat 1 tablespoon of olive oil over high heat. Add the chopped zucchini and cook, stirring occasionally, just until it begins to sear (about 2 minutes). Remove from the pan and set aside.

Step 5: Lower the heat to medium and add the mushrooms to the same skillet. Stir until the mushrooms release their juices but remain firm, about 5 minutes. Drain the excess liquid.

Step 6: Return the zucchini to the pan. Add the grape tomatoes, torn basil leaves, toasted pine nuts, and the drained gnocchi. Drizzle with the remaining tablespoon of olive oil. Stir everything together until well heated through.

Step 7: To serve, divide the gnocchi mixture among four plates. Top each plate with a Parmesan cheese crisp for a crunchy finishing touch.

Nutrition Facts (per serving)

• Calories: 327
• Total Fat: 21g (27% DV)
• Saturated Fat: 8g (41% DV)
• Cholesterol: 30mg (10% DV)
• Sodium: 249mg (11% DV)
• Total Carbohydrate: 26g (10% DV)
• Dietary Fiber: 3g (10% DV)
• Total Sugars: 2g
• Protein: 10g (20% DV)
• Vitamin C: 18mg (20% DV)
• Calcium: 149mg (11% DV)
• Iron: 2mg (12% DV)
• Potassium: 552mg (12% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your specific calorie needs.

For personalized dietary advice, consult with a doctor or a registered dietitian before preparing this recipe.