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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Gnocchi Primavera provides all the ingredients you need for a quick, weeknight dinner. Use frozen gnocchi to whip up this one-dish meal in minutes! Ingredients:
salt and pepper |
1 pound asparagus, tough ends removed, cut into 1-inch pieces |
1 tablespoon unsalted butter |
1 tablespoon olive oil |
10 ounce button mushrooms, sliced |
2 cloves garlic, finely chopped |
3 plum tomatoes, seeded and diced (about 1 1/2 cups) |
1 cup frozen peas |
1/2 cup heavy cream, warmed |
1/2 cup low-sodium vegetable broth, warmed |
1 pound frozen or shelf-stable gnocchi |
2/3 cup grated parmesan |
2 tablespoons chopped fresh basil |
Directions:
1. Bring a pot of salted water to boil. Place asparagus in a bowl with 2 Tbsp. water; microwave on high until tender, 3 to 4 minutes.
2. Melt butter with oil in a large skillet over medium heat. Add mushrooms, garlic and 1/2 tsp. salt and sauté until mushrooms have given off most of their liquid, about 8 minutes. Add tomatoes and sauté until softened, about 3 minutes longer. Stir in peas, cream and broth, bring to a simmer, and cook until slightly thickened, about 5 minutes.
3. Cook gnocchi in boiling water until they float, about 5 minutes for frozen and 2 minutes for shelf-stable, or as package label directs. Drain and add to vegetable mixture, along with asparagus. Stir in Parmesan and toss to coat. Season with salt and pepper, sprinkle with basil and serve immediately.
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