Gnocchi primavera

Celebrate Meat-free Monday by picking up some ready-made gnocchi for this lipsmacking gnocchi recipe.

Cooking Time: 25 minutes

Ingredients (serves 4):

  • 1 x 500g pkt potato gnocchi
  • 80g (1/2 cup) frozen peas
  • 1 zucchini, halved lengthways, cut into batons
  • 100g snow peas, trimmed
  • 200g broccoli, cut into small florets
  • 1 bunch asparagus, woody ends trimmed, halved crossways
  • 60g (1/4 cup) basil pesto
  • 300ml light thickened cream
  • Shaved parmesan, to serve


  1. Cook the gnocchi in a large saucepan of salted boiling water for 1 minute. Add peas, zucchini, snowpeas, broccoli and asparagus. Cook for 4 minutes or until the gnocchi is tender and the vegetables are tender crisp. Drain.
  2. Place the pesto and cream in the pan over low heat. Stir until heated through. Add the gnocchi mixture. Season with salt and pepper. Toss to combine.
  3. Divide among serving dishes and top with parmesan to serve.


With a twist: Gnocchi with spring vegetables & bacon: Omit the pesto. Before adding cream in step 2, cook 3 bacon rashers, finely chopped, in the pan for 3-4 minutes or until golden. Penne primavera: Replace gnocchi with dried penne pasta. Cook following packet directions. Add vegetables in the last 4 minutes of cooking.Cook's tip: watch gnocchi as it cooks; it's ready when it rises to the water's surface.

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