## Gnocchi Primavera: A Delightful Journey Through Italian Flavors ##
Embark on a culinary adventure with our exquisite Gnocchi Primavera, a delightful symphony of flavors that pays homage to the vibrant spirit of Italian cuisine. This classic dish features pillowy-soft gnocchi bathed in a luscious primavera sauce, a vibrant tapestry of fresh, seasonal vegetables. Each bite offers a harmonious blend of textures and flavors, from the tender gnocchi to the crisp vegetables, all enveloped in a delicate sauce that bursts with the essence of spring. Indulge in our curated collection of gnocchi primavera recipes, each offering unique variations on this timeless dish. From classic preparations to innovative twists, discover the perfect recipe to tantalize your taste buds and transport you to the heart of Italy.
SKILLET GNOCCHI PRIMAVERA WITH LEMON CREAM SAUCE
This gnocchi recipe showcases an abundance of fresh vegetables and is the perfect option for a spring meal, and the bonus is it's a one-skillet meal! If you're craving more protein, add in some chopped grilled chicken.
Provided by thedailygourmet
Categories Main Dishes Pasta Pasta Primavera Recipes
Time 30m
Yield 5
Number Of Ingredients 19
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.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 29 g, Cholesterol 63.3 mg, Fat 23.8 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 13.2 g, Sodium 421.4 mg, Sugar 6 g
GNOCCHI PRIMAVERA
Gnocchi's with rich cream sauce, vegetables and pulled chicken
Provided by Michael Davis
Categories Main Course
Number Of Ingredients 11
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
Nutrition Facts : ServingSize 8 oz, Calories 816 kcal, Carbohydrate 51 g, Protein 23 g, Fat 59 g, SaturatedFat 33 g, TransFat 1 g, Cholesterol 211 mg, Sodium 976 mg, Fiber 5 g, Sugar 3 g
GNOCCHI PRIMAVERA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 500 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 25 milligrams, Sodium 750 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 16 grams
RICOTTA GNOCCHI
This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.
Provided by Shelbi Awabdy
Categories World Cuisine Recipes European Italian
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
- Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
- Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
- While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
- To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.
Nutrition Facts : Calories 442 calories, Carbohydrate 27.1 g, Cholesterol 131.1 mg, Fat 26 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 905.6 mg, Sugar 3.8 g
Tips:
- To make perfect gnocchi, use a light hand when mixing the dough. Overworking the dough will make the gnocchi tough.
- If the gnocchi dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
- When cooking the gnocchi, do not overcrowd the pot. The gnocchi should have enough room to float freely in the water.
- Do not boil the gnocchi for too long. As soon as the gnocchi float to the top of the water, they are done.
- For a lighter and fluffier gnocchi, use ricotta cheese instead of mashed potatoes.
- To make a vegan gnocchi, use almond flour or chickpea flour instead of wheat flour.
- Gnocchi can be served with a variety of sauces. Try a simple tomato sauce, a pesto sauce, or a creamy Alfredo sauce.
Conclusion:
Gnocchi primavera is a delicious and versatile dish that can be enjoyed all year round. With its fresh vegetables and light sauce, it is a perfect meal for spring and summer. And with its hearty gnocchi and creamy sauce, it is also a great choice for fall and winter. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next party, gnocchi primavera is sure to please everyone at the table.
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