Enjoy the tastes of spring with this light and lemony gnocchi dish filled with herbs and spring vegetables: asparagus, peas, and mushrooms! Vegan, GF, oil free.
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Entree
Cuisine: Italian
Serves: 3-4
Ingredients
4 cloves garlic, minced
2 cups vegetable broth
⅓ cup dry white wine
~1/4 lb. asparagus spears, cut into 2-inch pieces
4-5 baby bella mushrooms, sliced
¾ cup frozen peas, thawed
2 9-oz. packages potato gnocchi (I buy GF, found in the fridge aisle near the ravioli)
4-5 large basil leaves, chiffonade (cut into thin strips), plus extra for garnish
Pour in the broth and wine and bring to a low boil. Add the asparagus, mushrooms, peas, and gnocchi. Cover pot and cook 5-6 mins, drain, and return contents to pot.
Stir in the remaining ingredients minus the walnuts, tasting for seasoning. You may want to add a squeeze of lemon juice to brighten up the flavor.
To serve, portion into a pasta bowl and top with a sprig of fresh basil. Using a truffle shaver (or microplane), carefully shave the walnuts over the top of each serving to resemble Parmesan cheese.
Notes
When reheating gnocchi, you have to get it pretty hot to return it to the desired marshmallow-like texture. If you poke one with a fork and it's firm, return the dish to the microwave until the gnocchi comes out soft.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/03/28/gnocchi-primavera/