"Potato gnocchi with wonderful crisp vegetables and basil make a delicious, rustic meal." — pantryprincess
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freshly grated Parmesan cheese, divided
1 (16 ounce) package
olive oil, divided
fresh mushrooms, cleaned and stems trimmed
torn fresh basil leaves
What I loved about this was the colors and how healthy it is. You can really add whatever veggies you have on hand. The Parmesan Cheese Crisps were wonderful! I make them often to top soups. What I didn't like was that it was a bit bland. There wasn't even salt and pepper in this. If I make this again I would definitely add salt, pepper, garlic and if I'm feeling a little crazy, red pepper flakes. I would also probably cut the grape tomatoes in half so they give up some of their juice while cooking.
I've made this several times and the one addition that lifts it over the top is a fair-sized dollop of pesto. It makes a superb vegetarian main course, delicious and satisfying. If you're in a rush, you can just add the Parmesan cheese instead of making the crisps, without sacrificing flavor.
Used whole wheat gnocchi and added yellow squash, red bell pepper, green onions, whole garlic cloves and a little red pepper. Didn't have parm cheese so we just used mozzarella and it was great!
I put in a full 8 oz. bag of cherry tomatoes, cut in half, and 8 oz. of mushrooms. For more flavor I crumbled half a minicube of Knorr Chipotle seasoning over the combined ingredients (my favorite seasoning). It turned out really good, with raves from my wife. Thanks to PamMar for the suggestions.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 192
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