GNOCCHI PRIMAVERA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes.
- Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen. Top each serving with shaved parmesan.
Nutrition Facts : Calories 500 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 25 milligrams, Sodium 750 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 16 grams
GNOCCHI IN LEMON-CREAM SAUCE
This is a hearty, tangy, and flavorful dish. Broccoli and cauliflower stand up to the rich sauce. Mix up gnocchi flavors to suit your tastes.
Provided by FrackFamily5 CA->CT
Categories Pasta and Noodles Pasta by Shape Recipes Gnocchi Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil over medium heat in a large high-sided pan with a lid. Add garlic and cook until fragrant, about 1 minute. Add broccoli, cauliflower, and lemon-pepper; mix well. Cover and cook for 4 minutes. Remove lid, mix well, and pour in chicken broth. Replace lid and let the broth steam cook the vegetables for about 4 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 5 minutes. Drain, reserving 1/2 cup of cooking water to mix into the sauce.
- Pour lemon juice over the vegetables and mix to combine. Pour in cream and capers. Simmer for about 6 minutes. Add gnocchi and pasta water. Season with salt and pepper. Top with Parmesan cheese and let sit for 2 minutes before serving.
Nutrition Facts : Calories 478.9 calories, Carbohydrate 19.7 g, Cholesterol 126.2 mg, Fat 42.3 g, Fiber 3.1 g, Protein 8.3 g, SaturatedFat 22.8 g, Sodium 518.6 mg, Sugar 2.6 g
CREAMY PASTA PRIMAVERA
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
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ONE-POT GNOCCHI WITH CREAMY LEMON SAUCE AND BASIL
From chefsouschef.com
Category Main, PastaCalories 661 per serving
- Heat a large saucepan or deep skillet on medium-high heat. Pour in olive oil, and once hot, add the shallots. Sauté for about 1 minute, stirring often, then add the garlic and cook an additional 30 seconds.
- Pour in the vegetable stock and lemon juice. Bring to a boil, then stir in the cream. Season with a pinch of salt and pepper. Once the cream just begins to simmer, stir in the gnocchi, three-quarters of the lemon zest, a good pinch of salt and pepper, and lower heat to medium.
- p id=”instruction-step-3″>3. Cook the gnocchi for 7 to 10 minutes, stirring occasionally until the sauce is thickened and the gnocchi is soft to the bite. Tear about 1 cup of loosely packed basil into the gnocchi and stir in three-quarters of the parmesan.
- p id=”instruction-step-4″>4. Use a large shallow bowl and spoon in a portion of the gnocchi. Sprinkle remaining parmesan over top. Finely 2 to 3 leaves of basil and sprinkle over the plate with several cracks of pepper and remaining lemon zest.
PASTA PRIMAVERA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.6/5 (91)Total Time 35 minsCategory Main CourseCalories 375 per serving
- Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.
- Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.
- Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
- Stir the peas into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Gently stir in the tomatoes and basil. Season with salt and black pepper, to taste.
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