Gnocchi Primavera

Gnocchi Primavera

Dawn Camacho 7

"Potato gnocchi with wonderful crisp vegetables and basil make a delicious, rustic meal."
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30 m servings 327 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until the cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.
  2. Heat 1 teaspoon of olive oil in a skillet over medium heat, and cook and stir the pine nuts until lightly toasted and fragrant, about 3 minutes. Remove the pine nuts from the skillet and set aside.
  3. Cook the gnocchi according to the package directions, and drain them in a colander set in the sink.
  4. Pour 1 tablespoon of olive oil in a large skillet over high heat, and cook and stir the zucchini just until seared, about 2 minutes; remove the zucchini from the pan. Reduce the heat to medium, and cook and stir the mushrooms in the same pan, until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return the zucchini to the pan; add the tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil, and stir a few times to combine and heat through.
  5. To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.



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. Wha...

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...

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 favor...

The recipe was ok. I liked the very detailed instructions and the idea of the recipe. I used packaged whole wheat gnocchi and that may have been a large reason for my dissatisfaction. Based on t...