Gnocchi Primavera

Gnocchi Primavera

6 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  pantryprincess

“Potato gnocchi with wonderful crisp vegetables and basil make a delicious, rustic meal.”

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Adjust Servings

Original recipe yields 4 servings



  1. Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until the cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.
  2. Heat 1 teaspoon of olive oil in a skillet over medium heat, and cook and stir the pine nuts until lightly toasted and fragrant, about 3 minutes. Remove the pine nuts from the skillet and set aside.
  3. Cook the gnocchi according to the package directions, and drain them in a colander set in the sink.
  4. Pour 1 tablespoon of olive oil in a large skillet over high heat, and cook and stir the zucchini just until seared, about 2 minutes; remove the zucchini from the pan. Reduce the heat to medium, and cook and stir the mushrooms in the same pan, until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return the zucchini to the pan; add the tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil, and stir a few times to combine and heat through.
  5. To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.

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Reviews (6)

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What I loved about this was the colors and how healthy it is. You can really add whatever veggies you have on hand. The Parmesan Cheese Crisps were wonderful! I make them often to top soups. What I didn't like was that it was a bit bland. There wasn't even salt and pepper in this. If I make this again I would definitely add salt, pepper, garlic and if I'm feeling a little crazy, red pepper flakes. I would also probably cut the grape tomatoes in half so they give up some of their juice while cooking.



I've made this several times and the one addition that lifts it over the top is a fair-sized dollop of pesto. It makes a superb vegetarian main course, delicious and satisfying. If you're in a rush, you can just add the Parmesan cheese instead of making the crisps, without sacrificing flavor.



Used whole wheat gnocchi and added yellow squash, red bell pepper, green onions, whole garlic cloves and a little red pepper. Didn't have parm cheese so we just used mozzarella and it was great!

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Amount Per Serving (4 total)

  • Calories
  • 327 cal
  • 16%
  • Fat
  • 21.3 g
  • 33%
  • Carbs
  • 26.2 g
  • 8%
  • Protein
  • 10.2 g
  • 20%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 249 mg
  • 10%

Based on a 2,000 calorie diet



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Pesto Penne Primavera


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Gnocchi with Sage-Butter Sauce