Gnocchi Primavera

How to cook Gnocchi Primavera

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

Directions: Spray a nonstick skillet with cooking spread, and place over medium-low impetuosity. Place round 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until the cheese melts into a thin disc, begins to blister, and browns at the edges, roughly 1 smart. Flip the friable, and brown the other side for in the matter of 30 lowers. Remove the crisp to a plate to lessen. Make room 3 more cheese crisps the same by the by. Fever 1 teaspoon of olive oil in a skillet over medium torridity, and cook and stir the pine nuts until lightly toasted and feeble, close by 3 minutes. Remove the pine nuts from the skillet and set aside. Cook the gnocchi according to the package directions, and drain them in a colander set in the evaporate. By the bucketful 1 tablespoon of olive oil in a large skillet over high zeal, and cook and stir the zucchini just until seared, more 2 minutes; remove the zucchini from the separate. Reduce the heat to mid, and cook and stir the mushrooms in the same rubbish, until they begin to give up their juices but are still conglomerate, forth 5 minutes. Drain the juices. Return the zucchini to the face; add the tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the uneaten 1 tablespoon olive lubricant, and stir a few times to combine and heat help of. To offer, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese curly.


Servings Per Method: 4

Amount Per Serving

Calories: 327

Total Fat: 21.3g Cholesterol: 30mg Sodium: 249mg Total Carbs: 26.2g Dietary Fiber: 2.7g Protein: 10.2g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving object of:4 peoples

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