Gnocchi Primavera Recipe - Allrecipes.com
Gnocchi Primavera Recipe
  • READY IN 30 mins

Gnocchi Primavera

Recipe by  

"Potato gnocchi with wonderful crisp vegetables and basil make a delicious, rustic meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

May 17, 2010

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.

 
Aug 12, 2011

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.

 
Aug 22, 2011

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!

 
Feb 14, 2011

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.

 
Aug 21, 2013

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 the other reviews I added chopped scallions, garlic and mixed color bell peppers. I only had cherry tomatoes so used those cut in fourths. I also added salt and pepper. It was a very attractive and the flavor was ok- but something was still missing. I made the Parmesan crisps, but they didn't seem to go ( they seemed greaser making them this way, I have made the on parchment paper in oven and liked the result better). I wonder if adding the cheese to the veggie mix might have been better. Also maybe a dash of balsamic.

 

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Nutrition

  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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