Name: Gnocchi Primavera with Spring Asparagus and Peas
Ingredients: 1 lb. potato gnocchi (homemade or packaged); 2 – 3 Tbsp. olive oil; 4 Tbsp. butter; ½ medium size onion, diced; 3 large cloves garlic, minced; 1 cup broccoli, cut into small florets; 1 cup green peas; 1 cup snap peas; 2 cups asparagus spears, cut into 2″ long slices, dry ends discarded; 1 – ½ cup sliced bella mushrooms; ½ cup matchstick carrots; any spring vegetable of your choice; 1/2/ cup Parmesan cheese; heavy cream if desired (at room temperature)

Ingredients

Units Scale

1 lb. potato gnocchi (homemade or packaged)
2 – 3 Tbsp. olive oil
4 Tbsp. butter
1/2 medium size onion, diced
3 large cloves garlic, minced

Your Choice of Vegetables, What I Used

1 cup broccoli, cut into small florets
1 cup green peas
1 cup snap peas
2 cups asparagus spears, cut into 2″ long slices, dry ends discarded
1 – 1/2 cup sliced bella mushrooms
1/2 cup matchstick carrots
any spring vegetable of your choice
1/2/ cup Parmesan cheese
heavy cream if desired (at room temperature)

Cook Mode Prevent your screen from going dark

Instructions

Bring a deep pot of water to a boil; add about a tablespoon of salt to the water.
Add the gnocchi or pasta of your choice; cook to al dente according to the package directions.
In a large, deep frying pan, heat the olive oil and butter on medium heat.
Add onions and saute for one minute, then add the garlic and saute for another minute (do not burn the garlic).
Add the vegetables and cook until a little soft, but still firm, for about 5 minutes. Do not overcook, the vegetables should be a brilliant color.
Salt and pepper to taste; add more butter if necessary.
Pour into a large serving bowl.
Add about a half cup of parmesan cheese.
Add the gnocchi or pasta.
If desired, add heavy cream to desired consistency