Gnocchi Primavera

Health score
2%
Gnocchi Primavera
35 min.
15
132kcal

Suggestions


Welcome to a delightful culinary adventure with our Gnocchi Primavera! Perfectly suited for gatherings, this vibrant dish is not only a visual feast but also a flavorful one that caters to a variety of palates. Imagine tender gnocchi nestled among a colorful medley of fresh asparagus, succulent button mushrooms, and sweet peas, all enveloped in a creamy sauce enriched with Parmesan.

This recipe embodies the essence of seasonal cooking, showcasing the natural flavors of fresh vegetables while providing comforting elements that make it an irresistible side dish or a starter. In just 35 minutes, you can whip up this charming dish, serving 15 people—a real crowd-pleaser that will leave your guests raving!

The blend of herbaceous basil and the gentle kick from garlic enhances the already delightful flavors, making every bite a celebration of texture and taste. Whether it’s a family gathering or an elegant dinner party, Gnocchi Primavera effortlessly elevates your dining experience with its elegance and simplicity.

With each serving, enjoy not only a satisfying meal but also a charming escape into the world of fresh, quality ingredients. Dive into the joy of cooking and share this exquisite dish, weaving stories and laughter around your table. Start preparing your Gnocchi Primavera today, and let your kitchen come alive with aromas that entice and delight!

Ingredients

  • pound asparagus cut into 1-inch pieces
  • 10 ounce mushrooms sliced
  • tablespoons basil fresh chopped
  • cloves garlic finely chopped
  • pound d gnocchi frozen
  • 0.5 cup cup heavy whipping cream warmed
  • tablespoon olive oil 
  • 0.7 cup parmesan grated
  • cup peas frozen
  • 1.5 cups plum tomatoes diced seeded
  • 15 servings salt and pepper 
  • tablespoon butter unsalted
  • 0.5 cup vegetable broth low-sodium warmed

Equipment

  • bowl
  • frying pan
  • pot
  • microwave

Directions

  1. Bring a pot of salted water to boil.
  2. Place asparagus in a bowl with 2 Tbsp. water; microwave on high until tender, 3 to 4 minutes.
  3. Melt butter with oil in a large skillet over medium heat.
  4. Add mushrooms, garlic and 1/2 tsp. salt and saut until mushrooms have given off most of their liquid, about 8 minutes.
  5. Add tomatoes and saut until softened, about 3 minutes longer. Stir in peas, cream and broth, bring to a simmer, and cook until slightly thickened, about 5 minutes.
  6. Cook gnocchi in boiling water until they float, about 5 minutes for frozen and 2 minutes for shelf-stable, or as package label directs.
  7. 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.

Nutrition Facts

Calories132kcal
Protein14.76%
Fat40.21%
Carbs45.03%

Properties

Glycemic Index
22.76
Glycemic Load
7.82
Inflammation Score
-5
Nutrition Score
7.0134782739308%

Flavonoids

Naringenin
0.16mg
Isorhamnetin
1.72mg
Kaempferol
0.44mg
Myricetin
0.04mg
Quercetin
4.37mg

Nutrients percent of daily need

Calories:131.78kcal
6.59%
Fat:6.13g
9.42%
Saturated Fat:3.32g
20.72%
Carbohydrates:15.44g
5.15%
Net Carbohydrates:13.03g
4.74%
Sugar:2.42g
2.69%
Cholesterol:13.99mg
4.66%
Sodium:373.06mg
16.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.06g
10.12%
Vitamin K:18.92µg
18.02%
Vitamin A:688.4IU
13.77%
Iron:2.1mg
11.68%
Vitamin C:9.42mg
11.42%
Vitamin B2:0.17mg
9.79%
Fiber:2.4g
9.61%
Phosphorus:84.53mg
8.45%
Calcium:78.06mg
7.81%
Copper:0.15mg
7.65%
Folate:29.62µg
7.4%
Manganese:0.13mg
6.73%
Vitamin B3:1.34mg
6.72%
Vitamin B1:0.1mg
6.49%
Potassium:215.13mg
6.15%
Selenium:3.93µg
5.62%
Vitamin E:0.73mg
4.83%
Vitamin B6:0.09mg
4.73%
Vitamin B5:0.44mg
4.41%
Zinc:0.57mg
3.81%
Magnesium:14.53mg
3.63%
Vitamin D:0.2µg
1.34%
Vitamin B12:0.08µg
1.25%
Source:My Recipes