Gnocchi Primavera Recipes

GNOCCHI PRIMAVERA

Steps:

• 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.
• 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.
• Cook the gnocchi according to the package directions, and drain them in a colander set in the sink.
• 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.
• To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.

GNOCCHI PRIMAVERA

Steps:

• Cook Gnocchis
• In a saute pan, add oil and on medium heat saute chopped shallots
• After 1 minute add cut red pepper, saute for 2 -3 minutes
• Add 4 oz (roughly) cream to the pan with shallots and peppers on medium-low heat, reduce for 1 -2 minutes, reduce to desired consistency. (should be a final reduction to half of original volume)
• Add 4 more oz. of cream, allow to reduce for 1 -2 minutes on medium low , add remaining cream., Romano Cheese, stir to incorporate.
• Add Salt and Pepper, spinach and arugula as well as chicken and peas.
• Toss all together
• Serve

GNOCCHI PRIMAVERA WITH SPRING ASPARAGUS AND PEAS

Steps:

• Bring a deep pot of water to a boil; add about a tablespoon of salt to the water.
• Add the gnocchi or pasta of your choice; cook to al dente according to the package directions.
• In a large, deep frying pan, heat the olive oil and butter on medium heat.
• Add onions and saute for one minute, then add the garlic and saute for another minute (do not burn the garlic).
• Add the vegetables and cook until a little soft, but still firm, for about 5 minutes. Do not overcook, the vegetables should be a brilliant color.
• Salt and pepper to taste; add more butter if necessary.
• Pour into a large serving bowl.
• Add about a half cup of parmesan cheese.
• Add the gnocchi or pasta.
• If desired, add heavy cream to desired consistency

CREAMY GNOCCHI PRIMAVERA

Steps:

• Melt the butter with 1/2 tbsp oil in a frying pan, and add the gnocchi. Cook over a medium heat, stirring regularly, until crispy and golden brown (around 10 minutes). Remove the gnocchi from the pan, and set aside.
• Heat the remaining 1/2 tbsp oil in the pan, and add the broccoli and leek. Cook for a few minutes over a medium heat until the leek is soft. Add the vegetable stock, and simmer for until most of the excess liquid has evaporated. Add the asparagus, halved tomatoes and garlic, and cook for a few more minutes.
• When the vegetables are fairly soft, return the cooked gnocchi to the pan. Add the sweetcorn, creme fraiche, ricotta and grated cheese, and mix well until the cheese has melted to give a smooth sauce.
• Season generously with black pepper, and serve with fresh parsley.

GNOCCHI PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes.
• Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen. Top each serving with shaved parmesan.

SKILLET GNOCCHI PRIMAVERA WITH LEMON CREAM SAUCE

Steps:

• Heat butter and infused olive oils in a large skillet over medium-high heat until butter is melted. Add gnocchi and stir frequently until golden, about 3 minutes. Add garlic and shallot; cook and stir until fragrant, 1 to 2 minutes.
• Add broccoli, peas, carrots, bell pepper, zucchini, and squash; lightly saute until tender, 2 to 3 minutes. Slowly pour in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly add cream and 1/2 cup Parmesan cheese; mix to incorporate. Add remaining lemon juice and heat until warmed through and Parmesan is melted, about 3 minutes. Season with salt and pepper.
• Garnish each serving with tomatoes, red pepper flakes, and Parmesan.

GNOCCHI PRIMAVERA WITH CHICKEN SAUSAGE

Steps:

• In a large saute pan, over Medium-High heat, pour 3 T Olive oil. When oil is hot, add the sliced tomatoes, and cook until they exude much of their juices, about 2 minutes. Add the peas and asparagus, Salt and Pepper everything in the pan, and saute for a minute or two, then turn heat to low and cover, while you prepare the gnocchi. (See Note)
• Heat a second medium or large saute pan over Medium heat. (Or you could do this in the bottom of a 5-6 quart pot). When the pan is hot, spoon in 1 T olive oil, add sliced sausage, browning on both sides, about 3 minutes/side. Remove to a paper-towel lined plate while you prepare the gnocchi.
• Into the pan, pour 2 T olive oil and melt the butter. When hot, saute the gnocchi until it is golden on both sides. This should take 4-5 minutes for the first side, and about 3 minutes for the second side.
• In whichever pan is the largest, mix together the vegetables, sautéed gnocchi and sausage slices, stirring gently to toss. After a minute or two, remove from heat.
• Add the mozzarella balls, if using, and the basil. Salt and pepper to taste.
• Serve at the table, passing Parmesan (or Parmeggiano-Reggiano) cheese to grate over the dish.

GNOCCHI PRIMAVERA WITH CORN CREMA & TORN BASIL

Steps:

• 1 - Prepare the produce.
• 2 - Sauté the vegetables.
• 3 - Boil the gnocchi .
• 4 - Blend the corn crema.
• 5 - Finish the gnocchi.
• 6 - Serve.