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Gnocchi with Spring VegetablesGnocchi with Spring Vegetables
Gnocchi with Spring Vegetables
Gnocchi with Spring Vegetables
Put gnocchi in a skillet with a knob of butter and a little olive oil, brown them up, and toss them with bright spring vegetables, fresh herbs and Parm. Dinner is ready!
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Gnocchi with Spring Vegetables
Gnocchi with Spring Vegetables
Prep Time5 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 pound gnocchi, refrigerated or frozen
4 medium carrots, sliced in ½-inch rounds
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
½ cup shelled peas, fresh or frozen
Kosher salt, to taste
Black pepper, to taste
2 tablespoons roughly chopped basil, divided
2 tablespoons shredded Parmesan
Directions
  1. In a medium pot, blanch the gnocchi according to package directions. Reserving the water, transfer the gnocchi to a medium bowl. Set them aside.
  2. In the same pot, blanch the sliced carrots until al dente, 5 to 6 minutes. Remove them from the water, and set them aside in a small bowl.
  3. In a large skillet, heat the butter and olive oil over medium heat until the butter melts and becomes fragrant but is not yet foaming.
  4. Add the blanched gnocchi to the skillet and toss to coat in the butter mixture, agitating the pan frequently to prevent sticking. Cook until the gnocchi starts to crisp and brown, about 5 minutes.
  5. Add the carrots and cook, stirring occasionally, until carrots have started to brown, about 5 minutes.
  6. Add the peas and toss a few times. Season with salt and pepper.
  7. Take the skillet off the heat, add 1 tablespoon of basil and toss to incorporate. Garnish in the pan with the remaining basil and shredded Parmesan. Serve hot.
5 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 pound gnocchi, refrigerated or frozen
L&B Fresh Potato Gnocchi
L&B Fresh Potato Gnocchi, 10 Ounce
$6.99$0.70/oz
4 medium carrots, sliced in ½-inch rounds
Fresh Whole Carrots Bagged
Fresh Whole Carrots Bagged, 2 Pound
$2.99$1.50/lb
3 tablespoons unsalted butter
Crystal Farms Unsalted Sweet Cream Butter
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
1 tablespoon extra virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
½ cup shelled peas, fresh or frozen
Birds Eye Steamfresh Sweet Peas
Birds Eye Steamfresh Sweet Peas, 10 Ounce
4/$5 Huge Deal
$1.25 was $2.49$0.13/oz
Kosher salt, to taste
Morton Salt
Morton Salt, 26 Ounce
$2.83$0.11/oz
Black pepper, to taste
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
2 tablespoons roughly chopped basil, divided
McCormick Basil Leaves
McCormick Basil Leaves, 0.62 Ounce
$3.19$5.15/oz
2 tablespoons shredded Parmesan
Sartori Shredded Parmesan Cheese
Sartori Shredded Parmesan Cheese, 7 Ounce
$5.79$0.83/oz

Directions

  1. In a medium pot, blanch the gnocchi according to package directions. Reserving the water, transfer the gnocchi to a medium bowl. Set them aside.
  2. In the same pot, blanch the sliced carrots until al dente, 5 to 6 minutes. Remove them from the water, and set them aside in a small bowl.
  3. In a large skillet, heat the butter and olive oil over medium heat until the butter melts and becomes fragrant but is not yet foaming.
  4. Add the blanched gnocchi to the skillet and toss to coat in the butter mixture, agitating the pan frequently to prevent sticking. Cook until the gnocchi starts to crisp and brown, about 5 minutes.
  5. Add the carrots and cook, stirring occasionally, until carrots have started to brown, about 5 minutes.
  6. Add the peas and toss a few times. Season with salt and pepper.
  7. Take the skillet off the heat, add 1 tablespoon of basil and toss to incorporate. Garnish in the pan with the remaining basil and shredded Parmesan. Serve hot.