Gnocchi "Primavera"
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 23 G., saturated fats 9 G., proteins 16 G., carbohydrates 59 G., fiber 5 G., cholesterol 25 mg, sodium 750 mg, sugar 0 G.
Calories 500, total fat 23 G., saturated fats 9 G., proteins 16 G., carbohydrates 59 G., fiber 5 G., cholesterol 25 mg, sodium 750 mg, sugar 0 G.
Enjoy the spring-like richness and vibrant appearance of this dish, inspired by the famous Primavera pasta recipe. Instead of pasta, potato gnocchi are used. They are boiled and mixed with lightly sautéed vegetables: radishes, young sugar snap peas, and sweet-spicy leeks. Lemon zest and parsley infuse the gnocchi with a refreshing flavor. And butter and grated Parmesan transform into a light, creamy sauce in the pan. Everything comes together quickly and is perfect for a delicious and healthy dinner at the end of a workday.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (500 gr.) potato gnocchi
- 3 tablespoons extra-virgin olive oil
- 1 leek (white and light green parts only), quartered lengthwise and cut into 5cm pieces, rinsed thoroughly
- 8 small radishes, trimmed and quartered
- 220 g sugar snap peas, ends trimmed
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese + extra shredded cheese for sprinkling
- 1 teaspoon finely grated lemon zest
- 1 tbsp finely chopped fresh parsley
We recommend
Recipes with similar ingredients: gnocchi (dumplings), leeks, radish, sugar snap peas, Parmesan cheese, lemon zest
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the gnocchi and cook according to package directions. Set aside 1 cup of water, and drain the rest in the sink.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened and beginning to brown, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt, and a few freshly ground black pepper. Cook, stirring frequently, until the peas are bright green and crisp-tender, 5 to 6 minutes.
- Add the gnocchi to the pan along with 3/4 cup of the cooking water, butter, grated Parmesan, lemon zest, and parsley. Remove from heat and gently toss to coat the gnocchi and melt the cheese, adding more water if necessary. Sprinkle each serving with Parmesan.
Categories:
Similar recipes
